RUMAKI – Bacon wrapped chicken liver and water chestnuts


Makes 24 hors d’oeuvres


  • 1/4 lb chicken livers, trimmed and rinsed
  • 1/4 cup soy sauce
  • 1 tablespoon finely grated peeled fresh ginger or dried ground ginger
  • 2 tablespoons packed light brown sugar
  • 1/3 cup Teriyaki sauce
  • 12 canned water chestnuts, drained and halved horizontally
  • 12 bacon slices (1/2 pound), cut crosswise into thirds
  • Special equipment: 24 wooden toothpicks


    1. Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.
    2. While livers marinate, soak toothpicks in cold water 1 hour. Drain well.
    3. Preheat broiler.
    4. Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki in same manner.
    5. Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach