rumaki

Ingredients

• Servings: 24
• 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• 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.
• heat oil in a large, heavy saucepan to 375 degrees f (190 degrees c).
• 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.
• 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.