Rumaki - 1 Recipe - Cooking Index
Rumaki - 1 Recipe - Cooking Index
| 1 lb | 454g / 16oz | Chicken Livers |
| 1/2 teaspoon | 2.5ml | Ginger - Powdered |
| 8 oz | 227g | Water Chestnuts - Drained |
| 1/2 teaspoon | 2.5ml | Chinese 5-Spice Powder - OR |
| 12 | Bacon Strips | |
| 1/2 teaspoon | 2.5ml | Curry Powder |
| 1/4 cup | 59ml | Soy Sauce |
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 1/2 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.
Source:
Laurie Colwin's "More Home Cooking"
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