Rumaki is a popular party appetizer, probably of Hawaiian origin, which goes back to the mid 20th century. The first known reference was on the 1941 menu of the restaurant, Don the Beachcomber.
Sliced water chestnuts are sandwiched in a chicken liver and bacon wrapping. The wrapped chicken livers are marinated in an easy mixture of soy sauce and spices. Feel free to use whole unsliced chicken livers.
Don't like chicken livers? Take a look at the possible variations below the recipe.
- 30 chicken livers
- 15 slices bacon (very thin, cut in half crosswise)
- 1 can/8 ounces sliced water chestnuts (drained)
- 1/3 cup low sodium soy sauce
- 1/2 teaspoon ginger
- 1/2 teaspoon curry powder (or use 5-spice powder)
- 4 tablespoons butter (melted)
- dash salt (to taste)
- dash pepper (to taste)
- Cut each chicken liver in half; stuff water chestnuts inside wrap with a slice of bacon and secure with a toothpick. Sprinkle with salt and pepper.
- Combine soy sauce, melted butter, ginger, and curry powder in a container large enough to accommodate the chicken livers.
- Add the chicken livers; turn to cover then marinate for several hours or overnight.
- Just before serving, sprinkle with salt and pepper and broil for about 5 minutes on each side.
Makes 30 appetizers.
Tips and Variations
- The rumaki may be baked in a 350 F oven until the bacon is crisp.
- Replace the chicken livers with large sea scallops sliced in half horizontally.
- Replace the chicken livers with pineapple chunks. Wrap a sliced water chestnut and pineapple chunk in bacon. Marinate and cook as directed, or until the bacon is crisp.
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