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
Ingredients:
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
Directions:
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!!!
MAKES 12 RUMAKI