Rumaki Recipe
Ingredients
| 6 chicken livers (about 1/2 pound) | ||
| Water chestnuts | 18 , canned | |
| 9 bacon slices cut in half | ||
| 9 scallions, sliced thin lengthwise | ||
| Soy sauce | 1/2 Cup (16 tbs) | |
| Ground ginger | 1/4 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
Directions
GETTING READY
1) Preheat the broiler.
MAKING
2) Cut each chicken liver into 3 pieces and fold over a water chestnut.
3) Wrap a bacon strip and sliced scallion around the chestnut roll and secure each kabob with a wooden pick.
4) In the soy sauce, ginger and curry powder mixture, marinate the kabob for 1 hour.
5) Drain and place under a preheated broiler for about 5 minutes, turning occasionally, until the bacon is cooked through.
SERVING
6) Serve immediately in a nice plate.
1) Preheat the broiler.
MAKING
2) Cut each chicken liver into 3 pieces and fold over a water chestnut.
3) Wrap a bacon strip and sliced scallion around the chestnut roll and secure each kabob with a wooden pick.
4) In the soy sauce, ginger and curry powder mixture, marinate the kabob for 1 hour.
5) Drain and place under a preheated broiler for about 5 minutes, turning occasionally, until the bacon is cooked through.
SERVING
6) Serve immediately in a nice plate.
Chef
