Rumaki appetizers are typically put together with marinated chicken livers, water chestnuts, and bacon. The wrapped chicken livers are marinated in an easy mixture of soy sauce and spices, and then they are. Feel free to use whole unsliced chicken livers. Don't like chicken livers? Take a look at the possible variations below the recipe.
Directions. 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...
Directions. Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.
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.