📝 About This Recipe
Step back into the golden age of Tiki culture with this quintessential mid-century appetizer that perfectly balances savory, sweet, and crunch. This classic Rumaki features iron-rich, velvety chicken livers and crisp water chestnuts wrapped in smoky, salt-cured bacon, all finished with a ginger-soy glaze. It is a sophisticated study in textures and a bold introduction to the world of poultry offal that will convert even the most skeptical diners.
🥗 Ingredients
The Core Components
- 1 pound Chicken Livers (cleaned, trimmed of membranes, and patted dry)
- 1 can (8 oz) Whole Water Chestnuts (drained and rinsed)
- 12-15 strips Thin-cut Bacon (cut in half crosswise)
The Signature Marinade
- 1/2 cup Soy Sauce (preferably low-sodium)
- 2 tablespoons Dry Sherry (or Shaoxing rice wine)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon Five-Spice Powder (for an authentic aromatic depth)
Garnish and Assembly
- 2 pieces Green Onions (thinly sliced on the bias)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 24-30 pieces Toothpicks (soaked in water for 20 minutes)
👨🍳 Instructions
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1
Begin by preparing the chicken livers. Rinse them under cold water, remove any greenish spots or tough connective tissue, and cut larger lobes in half so they are roughly the size of a whole water chestnut.
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2
In a medium glass bowl, whisk together the soy sauce, dry sherry, brown sugar, grated ginger, minced garlic, sesame oil, and five-spice powder until the sugar is dissolved.
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3
Add the prepared chicken livers and the drained water chestnuts to the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate the offal.
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4
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top; this allows the heat to circulate and the bacon fat to drip away for maximum crispness.
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5
Drain the livers and water chestnuts from the marinade, but do not discard the liquid. Pour the marinade into a small saucepan.
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6
Bring the marinade to a boil over medium-high heat, then reduce to a simmer for 5-7 minutes until it thickens into a syrupy glaze. Set aside.
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7
To assemble, take one half-slice of bacon and lay it flat. Place one piece of marinated liver and one water chestnut in the center.
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8
Wrap the bacon tightly around the liver and chestnut, securing the bundle with a soaked toothpick through the center.
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9
Place the assembled rumaki on the wire rack, ensuring they aren't touching each other. This ensures the bacon renders evenly on all sides.
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10
Bake in the center of the oven for 15 minutes. The bacon should start to brown and the liver will begin to firm up.
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11
Remove the tray from the oven and carefully brush each rumaki generously with the reduced glaze using a pastry brush.
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12
Return to the oven for another 5-8 minutes, or until the bacon is crisp and the glaze is bubbling and slightly charred at the edges.
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13
Let the rumaki rest for 3-5 minutes before serving. This allows the juices to redistribute and prevents the hot glaze from burning your guests.
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14
Transfer to a serving platter, sprinkle with toasted sesame seeds and fresh green onions, and serve warm.
💡 Chef's Tips
Soak your toothpicks in water for at least 20 minutes before assembly to prevent them from burning in the high-heat oven. Use thin-cut bacon rather than thick-cut; thick bacon takes too long to render and will result in overcooked, chalky livers. If you are hesitant about liver, soak the raw livers in milk for 30 minutes before marinating to mellow out the iron flavor. For a spicy kick, add a teaspoon of Sriracha or a pinch of red pepper flakes to the glaze reduction. Do not overcook the livers; they should be slightly pink and creamy in the center for the best texture.
🍽️ Serving Suggestions
Pair with a classic Mai Tai or a crisp, cold Lager to cut through the richness of the bacon. Serve alongside a side of hot Chinese mustard or sweet chili sauce for extra dipping options. Arrange on a bed of shredded Napa cabbage or grilled pineapple rings for a stunning tropical presentation. These make a fantastic addition to a 'Pupu Platter' featuring spring rolls and crab rangoon. A side of pickled ginger or quick-pickled cucumbers provides a refreshing acid hit to balance the savory umami.