My F&W
quick save (...)

Chicken-Liver Rumaki

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: Makes 40 hors d'oeuvres
  • MAKE-AHEAD
  1. 1/2 cup low-sodium soy sauce
  2. 2 tablespoons finely grated fresh ginger
  3. 2 tablespoons dark brown sugar
  4. 1/2 teaspoon crushed red pepper
  5. 40 chicken livers, trimmed (1 1/4 pounds)
  6. 20 whole water chestnuts, drained and halved crosswise
  7. 20 slices bacon (1 pound), halved crosswise
  1. In a medium bowl, mix the soy sauce with the ginger, brown sugar and crushed red pepper until the sugar is dissolved. Add the chicken livers and water chestnuts and toss to coat. Refrigerate for 30 minutes. Drain well and pat dry.
  2. For each rumaki, lay a halved slice of bacon on a work surface. Set a chicken liver and a halved water chestnut on the bacon and roll up. Secure with a toothpick.
  3. In a large skillet, cook the rumaki in 2 batches over moderately high heat until the bacon is brown and crisp all over and the chicken liver is cooked, about 5 minutes per side. Drain on paper towels and serve hot.
Make Ahead The rumaki can be assembled up to 1 day in advance.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.