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71
Recipes
Spicy Rumaki
Serves: 8
Ingredients:
½ lb chicken livers, cleaned and
rinsed, cubed into ½-inch pieces
1lb bacon slices, with slices cut
into thirds
1 (5 oz) can whole water chestnuts,
quartered
1 jalapeño pepper, thinly sliced
2 cloves garlic, minced
2t fresh ginger, minced
4T maple syrup
3T soy sauce
2T red pepper akes
Sweet chili sauce for dipping, optional
Directions:
1. Place the chicken livers in a plastic resealable bag along with the soy sauce,
ginger, and garlic. Marinate for 2 hours.
2. Remove the livers from the marinade and set aside. Lay the bacon slices on
a at surface. Brush one side of the bacon with maple syrup. Sprinkle some
red pepper akes over the bacon then place a piece of liver at one end of
the bacon. Top with a piece of water chestnut and a slice of jalapeño.
3. Begin to wrap the bacon around the liver, chestnut, jalapeño stack by rolling
it. Slightly stretch the bacon to ensure a tight wrap. Continue this until all liver
is used.
4. Place the rumaki, seam-side down in the fryer basket. Brush with more
maple syrup. Set the fryer to 400°F for 12 minutes.
5. Halfway through cooking, carefully remove the basket from the fryer and
ip the rumaki over. Again, baste the rumaki in maple syrup and continue
cooking. Depending on the number of rumaki and size of air fryer, this may
need to be done in batches.
6. Once bacon has cooked to desired crispiness, remove the rumaki and serve
with a sweet chili sauce.
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