Rumaki

1. 1

   In a medium bowl, mix together teriyaki sauce, garlic and ginger root.

2. 2

   Place chicken livers and water chestnuts in the mixture.

3. 3

   Marinate in the refrigerator at least 2 hours.

4. 4

   Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

5. 5

   Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut.

6. 6

   Secure by skewering with small skewers or toothpicks.

7. 7

   Carefully lower skewered wraps into the hot oil in small batches.

8. 8

   Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness.

9. 9

   Remove from heat and drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.