Rumaki
Try this Rumaki recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
contains gluten
contains red meat
shellfish free
dairy free
- 6 chicken livers cut into thirds
- 18 canned water chestnuts sliced
- 9 bacon slices cut into thirds
- 9 scallions, sliced lengthwise then into 1 inch pieces
- 1/2 c. soy sauce
- 1/4 tsp. ground ginger (i used fresh instead)
- 1/2 tsp. curry powder
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
1. Fold each chicken liver around a water chestnut slice. 2. Wrap a strip of bacon and a scallion piece around the liver/chestnut core, pinning each kabob with 2 toothpicks. 3. Combine soy sauce, ginger and curry powder in a small bowl. Place kabobs in a baking dish and cover with soy sauce mixture. Place in the refrigerator and marinate for 1 hour. 4. Remove kabobs from refrigerator. Drain Marinade. Broil kabobs in a preheated broiler, turning frequently until bacon is cooked, about 5 minutes. Serve on wood skewers. Makes 18 kabobs.
