How to make it

  • Mix the soy sauce, garlic, ginger and Five Spice Powder in a bowl large enough to hold the marinade and the livers.
  • Cut the chicken livers into thirds or halves. Marinate the liver pieces at least a 1/2 hour.
  • Drain before wrapping with bacon. Cut the water chestnuts into thick slices. Cut the thin-cut bacon strips in half, crosswise.
  • Wrap a piece of bacon around each piece of liver and water chestnut together, securing each appetizer with a toothpick through the end of the wrapped bacon and center of the liver and water chestnut.
  • Place each on a plate as you make them.
  • Preheat the grill or broiler and broil the Rumaki on a grill until the bacon is crisp, about 20 minutes, turning to brown on all sides.
  • Serve warm with Hot Mustard or other condiment of your choice.

People Who Like This Dish 3
Reviews & Comments 3

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  • krumkake 10 years ago
    Definitely one of the best appetizers! I've never marinated mine like this, but this will be a MUST TRY for the holidays. Thanks so much!
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  • notyourmomma 10 years ago
    I adore rumaki. I can remember Momma making these in her frilly apron, with a martini in one hand and my sister and I walking around with trays of them for the guests to eat. Wow! thanks for the post.
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  • rosemaryblue 10 years ago
    Love this, absolutely delicious!
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