Prep 20 mins
Cook 35 mins
I don't know the origin of this recipe, but I am requested to make it for every get together.
- 1 lb bacon (maple flavor is great)
- 30 water chestnuts (about 2 cans whole chestnuts)
- 1⁄2 cup soy sauce (I use low sodium)
- 1⁄4 cup sugar or 1⁄4 cup Splenda granular
- Drain liquid from water chestnuts.
- Put in pie plate or something shallow; pour soy sauce over top and stir to coat.
- Soak for about 10 minutes, stirring occasionally.
- Drain soy sauce, sprinkle with sugar; stir to coat.
- Cut bacon slices into 3 pieces.
- Roll water chestnut in bacon piece and secure with toothpick.
- Bake until bacon is done, about 30-40 minutes. Drain off fat and serve hot.
This is not Rumaki. True Rumaki is a slice of sauteed chicken liver, and a slice of water chestnut wrapped in bacon. You left out the chicken liver, which is the most important part... leonetti00 at aol dot com
Alan L. is right, remake has chi,Chen liver; but marinated rather than sauteed. The liverless version here is ok, but not remake.
Alan L is correct. True Rumaki does have chicken livers. These appetizers should be called bacon wrapped waterchesnuts. I have also had the bacon wrapped pineapple + water chestnut version too. The first true Rumaki I tried was in the mid 60's at a country club in Kansas City. They were small pieces of chicken livers with bacon wrapped around them and with a tiny square of water chestnut in them (all secured with a fancy wooden toothpick) and they were deep fried. I fell in love with this appetizer and I did was not a chicken liver lover back then. Also they were not dipped in anything. I suppose baking is a more healthier way to eat these. Thanks for posting the recipe.