TENDER BAKED CHICKEN LIVER RUMAKI
This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time.
Provided by Lorraine of AZ
Categories Chicken Livers
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim chicken livers; cut each in half. Cut bacon strips in half and precook strips halfway. This is important since otherwise they would not finish cooking in a timely manner when baked. Be sure not to cook the bacon till it is crispy or it will not wrap around the livers properly.
- Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not.
- Fasten bacon around liver with a toothpick.
- In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag. Allow to marinate for 6 to 8 hours or two hours at the least. Drain well.
- Arrange rumaki on a baking sheet with sides. Bake in a preheated 325 degree oven for 1/2 hour or until cooked as desired.
Nutrition Facts : Calories 229.5, Fat 18.9, SaturatedFat 6.3, Cholesterol 156.5, Sodium 678.1, Carbohydrate 2.8, Fiber 0.1, Sugar 2.3, Protein 11.4
RUMAKI
This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
- Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
RUMAKI TERIYAKI
This is a tasty Filipino appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon.
Provided by lola
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, and sugar together in a bowl until the sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the livers into bite-sized pieces.
- Preheat an oven to 425 degrees F (220 degrees C).
- Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all the ingredients. Place on a baking tray, and repeat until all the ingredients have been wrapped.
- Bake in the preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 5.5 g, Cholesterol 168.9 mg, Fat 3.8 g, Fiber 0.3 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 489.8 mg, Sugar 4 g
RUMAKI (CHICKEN LIVER APPETISERS)
Chicken livers sautéed in soya sauce, garlic and sherry, stuffed with slivers of water chestnut and wrapped in streaky bacon. Not for vegetarians.
Provided by Daff51
Time 35m
Yield Makes 28
Number Of Ingredients 0
Steps:
- Rinse chicken livers, pat dry, cut in half and remove membrane, etc. Heat oil in frying pan / skillet over med-low heat. Add livers, a portion at a time, turn constantly, just until livers are no longer red on the outside.
- Remove skillet from heat, return all livers to the pan. Return to heat and add soy sauce, sherry, lemon juice and garlic. Cool completely. You can freeze at this stage.
- Cut each bacon rasher in half or three, stretch them if thick slices. Place one piece chicken liver on one bacon slice and top with a slice of water chestnut. Roll bacon around liver and chestnuts and secure with cocktail sticks. Cover and refrigerate until ready to cook.
- When ready to cook, preheat grill, and grill Rumaki till crisp. Can also be baked in the oven at approx 180C, for around ten mins. Serve hot. Makes about 28.
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