Rumaki is a retro appetizer that brings the wow factor! Tender chicken livers and crisp water chestnuts are wrapped in bacon and baked to perfection with a sweet soy glaze.
Course Appetizer
Cuisine American
Keyword bacon, chicken livers
Prep Time 1 hourhour15 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 24
Calories 113kcal
Author Sara Garska
Cost $12
Equipment
Baking pan
Wooden toothpicks
Parchment paper
Mediu bowl
Ingredients
1poundchicken livers
1canwater chestnuts
1poundthin sliced baconcut slices in half
2TBbrown sugar
2TBsoy sauce
Instructions
Soak wooden toothpicks in water for an hour.
Drain chicken livers and cut into 24 bite-sized pieces.
Place chicken livers and water chestnuts in a bowl and add about 2 Tablespoons of soy sauce and 2 Tablespoons of brown sugar. Stir and let marinate at least an hour. Drain when ready to use..
Preheat oven to 350°F and line baking pan with foil or parchment paper.
Lay a half a piece of bacon flat. Place a water chestnut and piece of chicken liver on top, in the middle. Wrap the bacon around the water chestnut and liver and secure with a toothpick. Place on prepared pan.
Repeat until all the chicken livers are prepared and are on the pan.
Bake until the bacon is crispy, or about 15-20 minutes.