Ingredients
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1
-
30
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1/2
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1/4
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-
-
-
-
-
-
-
-
-
-
Directions
Rumaki, I don’t know the origin of this recipe, but I am requested to make it for every get together , 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
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Steps
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1
Done
|
Drain Liquid from Water Chestnuts. |
|
2
Done
|
Put in Pie Plate or Something Shallow; Pour Soy Sauce Over Top and Stir to Coat. |
|
3
Done
|
Soak For About 10 Minutes, Stirring Occasionally. |
|
4
Done
|
Drain Soy Sauce, Sprinkle With Sugar; Stir to Coat. |
|
5
Done
|
Cut Bacon Slices Into 3 Pieces. |
|
6
Done
|
Roll Water Chestnut in Bacon Piece and Secure With Toothpick. |
|
7
Done
|
Bake Until Bacon Is Done, About 30-40 Minutes. Drain Off Fat and Serve Hot. |
