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    Rumaki...Chicken Livers with Bacon


    Source of Recipe


    Aunt Saunny

    1 16 ounce cup Chicken livers
    4 ounces Water chestnuts, sliced
    1 1/2 cups Teriyaki sauce
    1/2 teaspoon Garlic, minced
    1/2 teaspoon Ginger, fresh, peeled and minced
    12 slices Bacon, cut in half to make 24 pieces
    Oil for frying (I use half butter and half olive oil)

    Cut the whole livers into 2 pieces. Mix together the
    teriyaki, garlic, and ginger. Add the livers and water
    chestnuts. Marinate in the refrigerator at least 2 hours.
    On small skewers (or long toothpicks) place one liver and a
    slice of water chestnut. Wrap the bacon around them and
    secure. Heat oil to 350º F. Fry for 3-4 minutes (Be careful!
    Most livers will "pop").

    (You may want to partially "cook" the bacon in the
    microwave just to give it a headstart. Do not overcook
    the chicken livers). Discard marinade and do not use.

 

 

 

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