Cookbook:Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)
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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.
For 24 pieces:
- 12 slices bacon, halved crosswise, or 8 slices, cut in thirds
- 12 oz (~350 g) chicken livers, halved
- 12 canned water chestnut slices, halved
- 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 or 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, tips, and variationsEdit
- 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.