Ingredients
- 1 cup soy sauce
- 1/4 cup dry sherry
- 1 tablespoon minced gingerroot
- 1 teaspoon minced garlic
- 12 ounces chicken livers, rinsed, drained and cut into 24 pieces
- 4 cups vegetable oil
- 1 (4-ounce) can water chestnuts, drained and cut into 24 pieces
- 12 slices bacon, cut in half lengthwise
- Skewers or toothpicks
Directions
In a shallow bowl, combine the soy sauce, sherry, ginger and garlic. Add the chicken livers and toss to coat. Let marinate refrigerated for 2 to 4 hours.
Place the oil in a deep pot or a fryer and heat to 350 degrees F. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Remove the livers from the marinade and pat dry. Place 1 chicken liver piece on each bacon half and top with a water chestnut slice. Roll up to enclose the livers and chestnuts in the bacon. Secure with a toothpick or long skewer.
Carefully add to the hot oil in batches. Fry until golden brown and the livers are cooked through, about 3 minutes. Remove and drain on paper towels. Remove the skewers or toothpicks and place the rumaki on a platter. Serve immediately.
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By rachie111_11602630
on January 02, 2010
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Instead of chicken livers I used shrimp because it was what we had on hand. I also baked them instead of oil frying. They came out good but very salty
By kernal0924_5920379
San Diego, CA
on November 22, 2008
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I have been making this stuff for years- and eating even longer! This recipe sounds awful! I tried it just to say I did and it was!!! Plus, it was so unhealthy- deep fried?!
Marinate the livers in Worchestershire sauce and honey- less salt, as much flavor, and not over powering. These you can marinate over night and they will be perfect!!! Wrap them in a half a piece of bacon with a water chestnut, secure with a toothpick, and shove a tray of them inthe oven! That easy. About 45 minutes @ 350 does the trick. A little longer for large livers, or if you like a little more crisp to the bacon.
It's healthier, more flavorful, and delicious! Plus, because they have been baked and not deep fried, they are good at room temp after cooking. They don't get grease/oil- logged and it's pure flavor, not oil reside you're tasting. I make these for holiday's and football games, wine and cheese parties, or whenever they sould good! Tons of flavor, minimal work!!!!
By berryresearch_9...
55555gg, CA
on December 18, 2007
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This is possibly the worst rumaki I've ever had. Hoping that because I have a great deep fryer I had found the GREAT way to make rumaki in large batches.
BLEEEEEEEEEEEEEEEE - Wrong.
You just can't.
Read all 7 reviews