Rumaki recipe

24 servings

1 1/2 cups teriyaki sauce

1/2 teaspoon minced garlic

1/2 teaspoon minced fresh ginger root

12 ounces fresh chicken livers, halved

1 (4 ounce) can water chestnuts, drained and sliced

12 slices bacon, cut in half

1 quart oil for frying

In a medium bowl, mix together teriyaki sauce, garlic and ginger root.

Place chicken livers and water chestnuts in the mixture.

Marinate in the refrigerator at least 2 hours.

Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut.

Secure by skewering with small skewers or toothpicks.

Carefully lower skewered wraps into the hot oil in small batches.

Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness.

Remove from heat and drain on paper towels.