Rumaki Recipe
- 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
- 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.
