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Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)

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.

Source and licence

"Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rumaki_(Bacon-wrapped_Chicken_Liver_and_Water_Chestnut), revision 4541027), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rumaki_(Bacon-wrapped_Chicken_Liver_and_Water_Chestnut)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4541027

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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. Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon piece, wrap, and secure with a toothpick.
  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. Serve hot.