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Rumaki
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
155 minutes
155 minutes
Delicious bacon-wrapped chicken livers and water chestnuts marinated in a savory sauce, a favorite hot appetizer for any gathering.
Ingredients:
- 1.5 cups teriyaki sauce
- 0.5 teaspoon minced garlic
- 0.5 teaspoon minced fresh ginger root
- 12 ounces fresh chicken livers, halved
- 1 (4 ounce) can water chestnuts, drained and sliced
- 12 slices bacon, cut in half
- 1 quart oil for frying
Instructions:
- Combine teriyaki sauce, garlic, and ginger in a medium bowl. Add chicken livers and water chestnuts to the marinade. Chill in the refrigerator for a minimum of 2 hours.
- In a large, heavy saucepan, warm the oil to 375 degrees F (190 degrees C).
- Take each bacon half slice and wrap it around a chicken liver half and a water chestnut slice. Use small skewers or toothpicks to secure them together.
- Gently submerge skewered wraps in hot oil in small batches. Fry for 3 to 4 minutes until bacon is golden and crispy. Drain on paper towels.