Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)
Rumaki is a bacon-wrapped party snack from the mid-century American take on Hawaiian pūpū, and it is built on contrast. Rich chicken liver is balanced by a salty marinade of soy sauce, sherry and ginger, while a slice of water chestnut stays crunchy inside the rendered bacon. Everything is secured with a toothpick and broiled until crisp. The source also suggests swaps such as scallops, shrimp or stuffed olives.
Instructions
Stir the soy sauce, ginger, sherry and sugar together in a small bowl. Add the halved chicken livers and water chestnut pieces, and leave them to marinate in the refrigerator for at least half an hour.
Lay one piece of liver and one piece of water chestnut in the middle of each piece of bacon. Wrap the bacon around them and hold it closed with a toothpick.
Set the wrapped rumaki on a broiler pan or shallow baking pan. Broil them about 5 to 6 inches from the heat for 10 to 15 minutes, until the bacon is crisp.
If you prefer to use the oven, bake them at 375°F for 20 to 25 minutes instead. Serve hot.
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