University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

1 cup soy sauce

1/4 cup dry sherry

1 tablespoon minced gingerroot

1 teaspoon minced garlic

12 ounces chicken livers, rinsed, drained

and cut into 24 pieces

4 cups vegetable oil

1 (4-ounce) can water chestnuts,

drained and cut into 24 pieces

12 slices bacon, cut in half 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 F. 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 tooth- pick 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 skewers or toothpicks and place the rumaki on a platter.

Alternatively rumaki may be broiled on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside, 5 to 6 minutes. Unwrap one to check for doneness.] Serve immediately. Yield: 2 dozen