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Rumaki Recipe


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  • 1/2 pound chicken livers (30 chicken livers)
  • 15 slices bacon, very thin, cut in half
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/3 cup low sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon five-spice powder or curry powder
  • 4 tablespoons melted butter
  • salt and pepper to taste


Cut each chicken liver in half; stuff water chestnuts inside wrap with a slice of bacon and secure with toothpick. Sprinkle with salt and pepper.

Combine soy sauce and melted butter ginger and five-spice powder in a container large enough to accommodate the chicken livers. Add the chicken livers; turn to cover then marinate for several hours or overnight. Just before serving, sprinkle with salt and pepper and broil for about 5 minutes on each side.
Makes 30 appetizers.

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