Bacon-Wrapped Chicken Livers (Rumaki)

Name: Bacon-Wrapped Chicken Livers (Rumaki)
Total time: PT0D0H0M
Yield: makes 8
Ingredients: 4 slices bacon, halved; 8 canned water chestnuts, drained; 4 chicken livers, cut in half; Soy sauce; 1 tsp. grated, peeled fresh ginger; 1 tbsp. brown sugar

Serves
makes 8

BEN FINK

This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii—and is now considered a "Polynesian" specialty.

Ingredients

4 slices bacon, halved
8 canned water chestnuts, drained
4 chicken livers, cut in half
Soy sauce
1 tsp. grated, peeled fresh ginger
1 tbsp. brown sugar

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Instructions

Step 1

Preheat oven to 400°. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels.

Step 2

Place 1 water chestnut in the middle of each piece of bacon, then top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. Return pan to oven and bake until bacon is crisp and golden.