ACTIVE: 45 MIN
TOTAL TIME: 1 HR 15 MIN
1. In a medium bowl, mix the soy sauce with the ginger, brown sugar and crushed red pepper until the sugar is dissolved. Add the chicken livers and water chestnuts and toss to coat. Refrigerate for 30 minutes. Drain well and pat dry.
2. For each rumaki, lay a halved slice of bacon on a work surface. Set a chicken liver and a halved water chestnut on the bacon and roll up. Secure with a toothpick.
3. In a large skillet, cook the rumaki in 2 batches over moderately high heat until the bacon is brown and crisp all over and the chicken liver is cooked, about 5 minutes per side. Drain on paper towels and serve hot.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 168 | ||
Calories from Fat: 93 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 299.3mg | 92 % | |
Sodium 334mg | 12 % | |
Potassium 230.9mg | 6 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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