recipe.exchange

Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)

@arecipe.bsky.social

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 marinated in soy sauce and either ginger or brown sugar. This recipe is a classic (1940s–1960s) US party appetizer recipe, proving that anything wrapped in bacon tastes good—even chicken liver. But you can opt for scallops, shrimp, or stuffed olives, instead.

Yield 24 pieces

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

Instructions

  1. 1
    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.
  2. 2
    Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon piece, wrap, and secure with a toothpick.
  3. 3
    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.
  4. 4
    Serve hot.
Category
Appetizers
Method
Broiling

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Rumaki_(Bacon-wrapped_Chicken_Liver_and_Water_Chestnut)