Classic Rumaki

Classic Rumaki

MAKES: 24 pieces
COOK TIME: 5 minutes
PAIR WITH: Chardonnay Reserve , Riesling


  • 1/4 lb chicken livers, trimmed and rinsed
  • 1/4 cup soy sauce
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 tablespoons packed light brown sugar
  • 1/2 teaspoon curry powder
  • 12 canned whole water chestnuts, drained and halved horizontally
  • 8 bacon slices (1/2 pound), cut crosswise into thirds

    Also needed: 24 wooden toothpicks


  1. Cut chicken livers into 24 (approx. 1/2-inch) pieces. Mix soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Cover and marinate, chilled, 1 hour.

  2. While livers marinate, soak toothpicks in cold water 1 hour. Drain well.

  3. Preheat broiler.

  4. Pre-cook bacon by microwaving five full strips for 1 - 2 minutes, sandwiching the bacon between layers of paper towels on a plate. You want them only partially done.

  5. Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Repeat with each piece.

  6. Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.