Rumaki - 2 Recipe - Cooking Index
Rumaki - 2 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"
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.