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
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.
MAKES 12 RUMAKI