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  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Vegetable oil 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Grated ginger 2 Teaspoon
  Molasses 1 Teaspoon
  Chicken livers 3⁄4 Pound
  Canned water chestnuts 5 1⁄2 Ounce
  Scallions 4
  Bacon slices 15

1. In a small, shallow dish, combine sherry, soy sauce, oil, garlic, ginger, and molasses. Trim chicken livers and cut in half. Place in marinade, stirring to coat all over. Marinate 30 minutes at room temperature or up to 3 hours in refrigerator. Add water chestnuts during last 15 minutes of marinating time. Cut scallion greens into 2-inch lengths and slice each piece lengthwise in half.
2. Preheat broiler. Wrap a piece of bacon around a piece of liver, a water chestnut, and a scallion slice to make about 30 appetizers. Secure with toothpicks. Arrange in a single layer on a broiler pan.
3. Broil about 6 inches from heat 10 to 14 minutes, turning once, until bacon is crisp and livers are no longer pink.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 866 Calories from Fat 386

% Daily Value*

Total Fat 44 g67.3%

Saturated Fat 11.6 g58.1%

Trans Fat 0.2 g

Cholesterol 1199.6 mg399.9%

Sodium 4761.1 mg198.4%

Total Carbohydrates 37 g12.2%

Dietary Fiber 3.9 g15.4%

Sugars 5.5 g

Protein 72 g143.5%

Vitamin A 765.6% Vitamin C 128.6%

Calcium 11.2% Iron 191.9%

*Based on a 2000 Calorie diet

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