Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)

Name: Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)
Ingredients: ¼ cup soy sauce; 1 tsp fresh minced ginger; 2 tbsp dry sherry; 1 tsp sugar; 12 slices bacon, halved crosswise, or 8 slices, cut in thirds; 12 oz (~350 g) chicken livers, halved; 12 canned water chestnut slices, halved

Rumaki is a pūpū (hors d'œuvre) of faux-Hawaiian origin. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and…

Ingredients

¼ cup soy sauce
1 tsp fresh minced ginger
2 tbsp dry sherry
1 tsp sugar
12 slices bacon, halved crosswise, or 8 slices, cut in thirds
12 oz (~350 g) chicken livers, halved
12 canned water chestnut slices, halved

Steps

Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for at least ½ hour.
Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon piece, wrap, and secure with a toothpick.
Place the rumaki on a broiler pan or shallow baking pan and broil, about 5–6 inches from the heat, until the bacon is crisp, about 10–15 minutes. Or, you may bake the appetizers in a 375°F oven for 20–25 minutes.
Serve hot.

More recipes with soy sauce, ginger, wine, bacon or chicken

Adapted from “Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.