Rumaki

Directions

Ingredients :

1 ½ cups teriyaki sauce

½ teaspoon minced garlic

½ teaspoon minced fresh ginger root

12 ounces fresh chicken livers

halved

1 (4 ounce) can water chestnuts

drained and sliced

12 slices bacon

cut in half

1 quart oil for frying

Methods :

In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.

Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.

Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.