1 pound chicken livers
MARINADE:
1 tablespoon brown sugar
1 tablespoon water, hot
1 tablespoon dark soy sauce
1 tablespoon garlic, minced
30 thin bacon slices
60 waterchestnut slices, sliced
Servings: 60
1. Trim the livers and cut into 60 equal-sized pieces. Place the livers in a stainless steel bowl.
2. Combine the marinade ingredients. Pour the marinade over the livers and refrigerate for 1 hour.
3. Cut the bacon slices in half, spread them on a sheet pan and parcook at 375°F (180°C) for approximately 5 minutes. Pour off and discard the excess fat.
4. Drain the livers. Roll one piece of liver and one water chestnut slice in one piece of bacon and secure with a toothpick. Place on a baking rack over a sheet pan with the seam side down.
5. Bake the rumaki in a 400°F (200°C) convection oven until the bacon is crisp and the liver is cooked, approximately 10 minutes. Do not overcook or the rumaki will be dry. Serve hot.
Yield: 60 pieces
MARINADE:
1 tablespoon brown sugar
1 tablespoon water, hot
1 tablespoon dark soy sauce
1 tablespoon garlic, minced
30 thin bacon slices
60 waterchestnut slices, sliced
Servings: 60
1. Trim the livers and cut into 60 equal-sized pieces. Place the livers in a stainless steel bowl.
2. Combine the marinade ingredients. Pour the marinade over the livers and refrigerate for 1 hour.
3. Cut the bacon slices in half, spread them on a sheet pan and parcook at 375°F (180°C) for approximately 5 minutes. Pour off and discard the excess fat.
4. Drain the livers. Roll one piece of liver and one water chestnut slice in one piece of bacon and secure with a toothpick. Place on a baking rack over a sheet pan with the seam side down.
5. Bake the rumaki in a 400°F (200°C) convection oven until the bacon is crisp and the liver is cooked, approximately 10 minutes. Do not overcook or the rumaki will be dry. Serve hot.
Yield: 60 pieces
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