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Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4541027
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Marinade
- ¼ cup soy sauce
- 1 tsp fresh minced ginger
- 2 tbsp dry sherry
- 1 tsp sugar
Assembly
- 12 slices bacon, halved crosswise, or 8 slices, cut in thirds
- 12 oz (~350 g) chicken livers, halved
- 12 canned water chestnut slices, halved
Directions
- 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.
Notes
Add fresh sliced scallions to the combination above.
Substitute sea scallops for the chicken livers and/or water chestnuts.
Omit marinade and wrap bacon around smoked oysters, stuffed green olives, or pineapple chunks.
Shrimp rumaki: 1 medium shrimp with 1 whole water chestnut and a piece of green onion, with or without the marinade.
Substitute 1 tsp organic honey for the sugar, or a small amount of pineapple marmalade.