Rumaki Recipe


MethodMain Ingredient
Interest Group


 Chicken livers1 Pound
 Bacon strip6
 Canned whole water chestnuts10 Ounce
For marinade
 Soy sauce1⁄4 Cup (4 tbs)
 Brown sugar1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), crushed
 Dry sherry2 Tablespoon
 Freshly grated ginger1 Teaspoon
 Vegetable oil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1390 Calories from Fat 623

% Daily Value*

Total Fat 70 g107.3%

Saturated Fat 18.1 g90.5%

Trans Fat 0.3 g

Cholesterol 1582.7 mg

Sodium 4958.1 mg206.6%

Total Carbohydrates 85 g28.2%

Dietary Fiber 3.3 g13.3%

Sugars 51.3 g

Protein 91 g182.1%

Vitamin A 1004.9% Vitamin C 145.1%

Calcium 6.7% Iron 248.4%

*Based on a 2000 Calorie diet


Wash chicken livers thoroughly.
Drain on paper towel.
Trim and cut livers in half and set aside.
In a large bowl, combine marinade ingredients.
Add livers, making sure each piece is covered by the marinade.
Marinate for at least 1 hour.
Drain livers.
Reserve marinade.
Cut bacon into small pieces.
Drain water chestnuts.
Thread a water chestnut, then a chicken liver, then a piece of bacon on each skewer.
Repeat the procedure until all the ingredients are used up.
Place on barbecue grill over hot coals.
Cook, basting frequently with the marinade, 10 to 12 minutes, turning often.