Rumaki Recipe

Ingredients
<br>- 1 ½ cups teriyaki sauce
<br>- ½ teaspoon minced garlic
<br>- ½ teaspoon minced fresh ginger root
<br>- 12 ounces fresh chicken livers, halved
<br>- 1 (4 ounce) can water chestnuts, drained and sliced
<br>- 12 slices bacon, cut in half
<br>- 1 quart oil for frying
<br><p></p>Directions
<br>step 1: In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
<br>step 2: Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
<br>step 3: Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
<br>step 4: Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
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Ingredients
- 1 ½ cups teriyaki sauce
- ½ teaspoon minced garlic
- ½ 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

Directions
step 1: In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
step 2: Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
step 3: Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
step 4: Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

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