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Spicy Rumaki

Chicken.delights's picture
Ingredients
  Chicken livers 3⁄4 Pound
  Sliced bacon 1⁄2 Pound
  Canned whole water chestnuts 8 Ounce, drained (1 Can)
  Soy sauce 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, minced or pressed
  Dried hot red chili 1 Small, crushed
  Thin fresh ginger slices 6
Directions

Rinse livers and pat dry; then cut in half.
Cut bacon slices in half crosswise.
Hold a piece of liver and a water chestnut together; wrap with a piece of bacon and fasten with a wooden pick.
In a bowl, stir together soy, garlic, chile, and ginger.
Add chicken liver bundles; cover and refrigerate, turning occasionally, for at least 3 hours or until next day.
Lift rumaki from marinade, drain, and place on a rack in a broiler pan.
Broil 6 inches below heat, turning once, until bacon is crisp (about 7 minutes total)

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
German
Course: 
Side Dish
Method: 
Broiled
Ingredient: 
Chicken

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