Recipe

Rumaki Recipe


Rumaki Recipe Ande16 / All my dishes
1 year, 3 months ago
My parents use to make these on special occasions, when we had guests over or holidays. I remember eating WAY to many of these and being full before dinner was served. These can also be made with shrimp, scallops, oysters, chicken breast. Go crazy... More
Prep:30m Cook:360m Servings:30

Ande16

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Ingredients
  • 1 lb chicken livers
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 3 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon cooking oil
  • 1 teaspoon toasted sesame oil
  • 14-16 slices bacon
  • 1 (5 ounce) can sliced water chestnuts, rinsed and drained
  • 1/4 cup brown sugar
  • 28-32 wooden toothpicks

Directions
  1. Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
  2. Add chicken livers and mix gently.
  3. Refrigerate 6 hours or overnight.
  4. Preheat broiler or over grill to high.
  5. Drain marinade from chicken livers, reserving 1/4 cup.
  6. Chop larger chicken livers in half or thirds.
  7. Cut each bacon slice into 2 pieces.
  8. Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
  9. Top with a chicken liver and fold sides of bacon over.
  10. Run a toothpick through the rumaki to secure it.
  11. Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with foil.
  12. Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
  13. Baste the rumaki with this mixture and set aside.
  14. Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
  15. During this time, drain any accumulated bacon drippings (or it will smoke); turn rumaki over as they brown.
  16. Serve hot.

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Comments

greekgirrrl 3 months, 2 weeks ago said:
One of my favorites!!


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