This recipe appears in Viva Lappetit compiled by The South Coast Child Guidance Clinic in Costa Mesa, California in 1967
| 1 can water chestnuts
lb. chicken livers
2 cups cooking oil
Sweet and Sour Sauce
1 cup sugar
cup white vinegar
1 Tbsp chopped green pepper
1 Tbsp chopped pimento
1 tsp paprika
½ tsp salt
2 tsp cornstarch
1 Tbsp cold water
water chestnuts into thirds; slice chiken livers into about the same
size as water chestnuts. Cut bacon into 2" pieces. Wrap water chestnut
and a piece of chicken liver with bacon and secure firmly with a
Cooking oil should be heating in a deep fry cooker. Deep fry the rumaki
until bacon is well cooked. Serve with sweet and sour sauce.
Combine sugar, vinegar, ½
cup water, green pepper, pimento, paprika and salt. Boil 5 minutes.
Blend cornstarch and water; add to sugar and cook until thickened. Cool
and strain. Just before serving add a few bits of bright pimento and a
little finely chopped parsley for color.
The South Coast Child Guidance Clinic
Spices and Seasonings
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