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Rumaki Recipe

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This recipe for Rumaki is from 2014 Hays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar
Directions:
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 1/2 hour.
• Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, 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 to 15 minutes. Or, you may bake the appetizer in a 375° oven for 20 to 25 minutes. Serve hot. Makes 24 appetizer.
Variations:
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.

 

 

 

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