Rumaki Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Dry sherry1⁄4 Cup (4 tbs)
 Soy sauce1⁄4 Cup (4 tbs)
 Vegetable oil1 Tablespoon
 Garlic2 Clove (10 gm)
 Grated ginger2 Teaspoon
 Molasses1 Teaspoon
 Chicken livers3⁄4 Pound
 Canned water chestnuts5 1⁄2 Ounce
 Scallions4
 Bacon slices15

Nutrition Facts

Serving size: Complete recipe

Calories 866 Calories from Fat 386

% Daily Value*

Total Fat 44 g67.3%

Saturated Fat 11.6 g58.1%

Trans Fat 0.2 g

Cholesterol 1199.6 mg

Sodium 4761.1 mg198.4%

Total Carbohydrates 37 g12.2%

Dietary Fiber 3.9 g15.4%

Sugars 5.5 g

Protein 72 g143.5%

Vitamin A 765.6% Vitamin C 128.6%

Calcium 11.2% Iron 191.9%

*Based on a 2000 Calorie diet

Directions

1. In a small, shallow dish, combine sherry, soy sauce, oil, garlic, ginger, and molasses. Trim chicken livers and cut in half. Place in marinade, stirring to coat all over. Marinate 30 minutes at room temperature or up to 3 hours in refrigerator. Add water chestnuts during last 15 minutes of marinating time. Cut scallion greens into 2-inch lengths and slice each piece lengthwise in half.
2. Preheat broiler. Wrap a piece of bacon around a piece of liver, a water chestnut, and a scallion slice to make about 30 appetizers. Secure with toothpicks. Arrange in a single layer on a broiler pan.
3. Broil about 6 inches from heat 10 to 14 minutes, turning once, until bacon is crisp and livers are no longer pink.
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