These bacon-wrapped bites of chicken liver and water chestnuts were a popular appetizer in the mid-20th century, but this rumaki recipe is just as delightful a choice for dinner parties and casual entertaining today. Look for water chestnuts in the produce or canned foods sections of your local supermarket or Asian grocer, or online.
This recipe originally ran in our December 2003 print issue with the story “Midnight In The Parlor Of Bourbon And Rumaki,” by Kelly Alexander.
- 3 Tbsp. light soy sauce
- 1 Tbsp. brown sugar
- One 1-in. piece fresh ginger, peeled and finely chopped
- 4 chicken livers, cut into thirds
- 3 canned or fresh, peeled water chestnuts, quartered
- 4 strips bacon, cut into thirds