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Rumaki Recipe

Recipe by: 106a802496d678ba

"This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In2 h 35 m
  • 1In 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.
  • 2Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • 3Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
  • 4Carefully 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.
Footnotes
  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Ingredients
  • 12 servings
  • 259 cals
  • 1 1/2 cups teriyaki sauce
  • 1/2 teaspoon minced garlic
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    259
    13%
  • Fat:
    21.3
    33%
  • Carbs:
    6.1
    2%
  • Protein:
    10.1
    20%
  • Cholesterol:
    116
    39%

Based on a 2,000 calorie diet

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