May 2014 | Rumaki


These bacon-wrapped bites of chicken liver and water chestnuts represent a quick and easy appetizer that can be made in advance or last minute.

Marinating Time: 1 to 8 hours    Cook Time: 30 min       Yield: 12 servings


For marinade

5 tbsp. soy sauce

2 tbsp fresh orange juice

1 tbsp rum (optional)

1 tbsp. brown sugar

1 1″ piece fresh ginger, grated and the juice collected by thorough squeeze

3 chicken livers, quartered

12 slices of water chestnuts

6 slices bacon, halved crosswise

12 toothpicks, presoaked in water for an hour



1. Whisk together marinade ingredients in a small bowl. Add chicken livers, toss in liquid, refrigerate. About 1 hour before baking add the water chestnuts and the bacon, toss to coat; place and return to the refrigerator to let marinate. Do not have the livers marinating more then 8 hours.

2. Heat oven to 425°. Strain bacon, liver and chestnuts, reserving the marinade. Pour marinade into a saucepan and bring to a boil over high heat, simmer for 5 minutes; set aside.

3. Place a slice of bacon on a cutting board, then top with a piece of liver and one water chestnut. Wrap bacon around liver and water chestnut; skewer bacon in place with a toothpick. Repeat process with remaining livers, chestnuts, and bacon. Transfer rumaki to a slightly oiled foil-lined sheet tray and bake, basting occasionally with the marinade, until bacon is golden brown, about 30 minutes.

4. Serve with toothpicks, being the pick up vessel.

5. Enjoy!!!


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