Total Time
6hrs 40mins
Prep 6 hrs 30 mins
Cook 10 mins

Easy to put together for a great party appetizer.

Ingredients Nutrition

Directions

  1. Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
  2. Add chicken livers and mix gently.
  3. Refrigerate 6 hours or overnight.
  4. Preheat broiler or over grill to high.
  5. Drain marinade from chicken livers, reserving 1/4 cup.
  6. Chop larger chicken livers in half or thirds.
  7. Cut each bacon slice into 2 pieces.
  8. Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
  9. Top with a chicken liver and fold sides of bacon over.
  10. Run a toothpick through the rumaki to secure it.
  11. Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
  12. Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
  13. Baste the rumaki with this mixture and set aside.
  14. Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
  15. During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
  16. Serve hot.
Most Helpful

We LOVE this recipe!! We made it for Thanksgiving this year and everyone just ranted and raved. It sure didn't last very long.

Louginger November 25, 2007

I grew up with having rumaki on new years each year, and since I'm on my own I needed to find the recipe. This was perfect. Exactly like the stuff I remember. The only change, I didn't baste them instead after preparing them I rolled them in brown sugar before broiling them. Turned out perfect.

callygirl085 December 28, 2006

Made it w/o the bacon and sherry (didn't have either), and it turned out great. The liver cooks real quick and easy, I had to be careful not to overdo it. Thanks.

Pittsburgher December 07, 2004