Rumaki

• 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

1. In a shallow bowl, combine the soy sauce, sherry, ginger and garlic.
2. Add the chicken livers and toss to coat.
3. Let marinate refrigerated for 2 to 4 hours.
4. 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.
5. Remove the livers from the marinade and pat dry.
6. Place 1 chicken liver piece on each bacon half and top with a water chestnut slice.
7. Roll up to enclose the livers and chestnuts in the bacon.
8. Secure with a toothpick or long skewer.
9. Carefully add to the hot oil in batches.
10. Fry until golden brown and the livers are cooked through, about 3 minutes.
11. Remove and drain on paper towels.
12. Remove the skewers or toothpicks and place the rumaki on a platter.
13. Serve immediately.

soy sauce, sherry, gingerroot, garlic, chicken livers, vegetable oil, water chestnuts, bacon, skewers

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rumaki-recipe.html (may not work)