Rumaki

12 servings

Ingredients

Quantity Ingredient
1 pounds Chicken Livers
8 ounces Water Chestnuts; Drained
12 eaches Bacon Strips
¼ cup Soy Sauce
½ teaspoon Ginger; Powdered
½ teaspoon Chinese 5-Spice Powder; OR
½ teaspoon Curry Powder

Directions

Cut the chicken livers in half or into large chunks.

Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about ½ hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.

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