Bacon-Wrapped Chicken Livers (Rumaki)
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii—and is now considered a "Polynesian" specialty.
Yield: makes 8
- 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
- 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.
- 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.