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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants


  • Yield: 6 servings


  • 1 cup soy sauce
  • 1/4 cup dry sherry
  • 1 tablespoon minced gingerroot
  • 1 teaspoon minced garlic
  • 12 oz chicken livers, rinsed, drained and cut into 24 pieces
  • 12 slices bacon, cut in half lengthwise
  • 1 (4 oz) can water chestnuts, drained and cut into 24 pieces
  • Skewers or toothpicks
  • 1 tablespoon vegetable oil


  • In a shallow bowl, combine the soy sauce, sherry, ginger and garlic. Add the chicken livers and toss to coat. Let marinate refrigerated for 15 to 20 minutes.

  • Place the bacon flat on a work surface. Remove the livers from the marinade and pat dry. Place 1 chicken liver piece on each bacon half and top with a water chestnut slice. Roll up to enclose the livers and chestnuts in the bacon. Secure with a toothpick or long skewer.

  • Heat oil in a skillet over high heat. Pan-fry until bacon is golden brown and the livers are cooked through, about 3 minutes.

  • Remove and drain on paper towels. Place the rumaki on a serving platter. Serve immediately.