Rumaki Recipe - Cooking Index
Rumaki Recipe - Cooking Index
| 1 cup | 237ml | Soy sauce |
| 1/4 cup | 59ml | Dry sherry |
| 1 tablespoon | 15ml | Minced gingerroot |
| 1 teaspoon | 5ml | Minced garlic |
| 12 oz | 340g | Chicken livers - rinsed, drained, |
| And cut into 24 pieces | ||
| 4 cups | 948ml | Vegetable oil |
| 1 | Water chestnuts - (4 oz) - drained, and | |
| Cut into 24 pieces | ||
| 12 | Bacon - halved lengthwise | |
| Skewers or toothpicks |
In a shallow bowl, combine the soy sauce, sherry, ginger and garlic. Add the chicken livers and toss to coat. Let marinate refrigerated for 2 to 4 hours.
Place the oil in a deep pot or a fryer and heat to 350 degrees. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Remove the livers from the marinade and pat dry. Place 1 chicken liver piece on each bacon half and top with a water chestnut slice. Roll up to enclose the livers and chestnuts in the bacon. Secure with a toothpick or long skewer.
Carefully add to the hot oil in batches. Fry until golden brown and the livers are cooked through, about 3 minutes. Remove and drain on paper towels. Remove the skewers or toothpicks and place the rumaki on a platter. Serve immediately.
This recipe yields 2 dozen.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F34) - from the TV FOOD NETWORK
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