Serves 8
35 min
Bacon-Wrapped Chicken Livers (Rumaki)
Recipe GLPRcbb129199812f6
Tender chicken livers and crisp water chestnuts wrapped in bacon and glazed with a savory-sweet soy and ginger sauce. A classic appetizer or main course with Asian-inspired flavors, cooked until the chicken livers reach a safe internal temperature.
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Ingredients
4 slices bacon, halved
4 chicken livers, cut in half
8 canned water chestnuts, drained
3 tablespoons soy sauce
1 teaspoon grated, peeled fresh ginger
1 tablespoon brown sugar
Directions
Preheat your broiler or set an oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Pat the chicken liver pieces dry with paper towels to remove excess moisture, which helps the bacon crisp better.
Place one chicken liver piece and one water chestnut piece in the center of each bacon half. Wrap the bacon tightly around the liver and chestnut, then secure with a toothpick if needed.
Arrange the wrapped bundles seam-side down on the prepared baking sheet in a single layer.
In a small bowl, whisk together the soy sauce, grated ginger, and brown sugar until the sugar dissolves.
Brush the soy-ginger glaze generously over each bacon-wrapped bundle, coating all sides.
Broil or bake for 12 to 15 minutes, stirring or turning the bundles halfway through cooking, until the bacon is crispy and the chicken livers reach an internal temperature of 165°F (71°C).
Remove from the heat and let rest for 2 minutes. Serve hot, optionally drizzling with any remaining glaze from the pan.
