Rumaki
Yield
12 servingsPrep
40 minCook
20 minReady
1 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
|
|
| 8 | ounces |
water chestnuts
drained |
|
| 12 | slices |
bacon
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ½ | teaspoon |
ginger
powdered |
|
| ½ | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
|
|
| 231.2 | ml/g |
water chestnuts
drained |
|
| 12 | slices |
bacon
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
ginger
powdered |
|
| 2.5 | ml |
curry powder
|
|
Directions
Cut the chicken livers in half or into large chunks.
Cut the largest chestnuts in half.
Cut the bacon strips in half, crosswise.
Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
Place in a shallow pie plate as you make them.
Combine the soy sauce with spices and pour over the rumaki; refrigerate about ½ hour before serving.
Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
Serve hot.
