• 400-450 grams chicken livers
  • 2 tbsp veg oil
  • 1 tbsp soy sauce
  • 1 tbsp dry sherry
  • Squeeze lemon juice
  • 1 clove garlic, crushed
  • About 12 streaky bacon rashers
  • 10 canned water chestnuts


  • STEP 1
    Rinse chicken livers, pat dry, cut in half and remove membrane, etc. Heat oil in frying pan / skillet over med-low heat. Add livers, a portion at a time, turn constantly, just until livers are no longer red on the outside.
  • STEP 2
    Remove skillet from heat, return all livers to the pan. Return to heat and add soy sauce, sherry, lemon juice and garlic. Cool completely. You can freeze at this stage.
  • STEP 3
    Cut each bacon rasher in half or three, stretch them if thick slices. Place one piece chicken liver on one bacon slice and top with a slice of water chestnut. Roll bacon around liver and chestnuts and secure with cocktail sticks. Cover and refrigerate until ready to cook.
  • STEP 4
    When ready to cook, preheat grill, and grill Rumaki till crisp. Can also be baked in the oven at approx 180C, for around ten mins. Serve hot. Makes about 28.

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