Rumaki

1. 1

   In a shallow bowl, combine the soy sauce, sherry, ginger and garlic.

2. 2

   Add the chicken livers and toss to coat.

3. 3

   Let marinate refrigerated for 2 to 4 hours.

4. 4

   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.

5. 5

   Remove the livers from the marinade and pat dry.

6. 6

   Place 1 chicken liver piece on each bacon half and top with a water chestnut slice.

7. 7

   Roll up to enclose the livers and chestnuts in the bacon.

8. 8

   Secure with a toothpick or long skewer.

9. 9

   Carefully add to the hot oil in batches.

10. 10

    Fry until golden brown and the livers are cooked through, about 3 minutes.

11. 11

    Remove and drain on paper towels.

12. 12

    Remove the skewers or toothpicks and place the rumaki on a platter.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.