Classic Rumaki

Classic Rumaki image Image by: Classic Rumaki image Author: Canadian Living

This throwback appetizer may sound like a strange combination, but it is guaranteed to have guests swarming your table. Marinating the chicken livers in a savoury soy-ginger mixture takes the edge off for nonfans of liver, and wrapping in bacon really seals the deal.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2013

Ingredients

  • 250 g chicken livers
  • 3 tablespoons sodium-reduced soy sauce
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic grated
  • 1/4 cup packed brown sugar
  • 9 water chestnuts quartered
  • 12 slices bacon cut in thirds

Method

Trim and cut chicken livers into thirty-six 1/2-inch (1 cm) pieces. In bowl, stir together soy sauce, ginger and garlic; stir in 2 tbsp of the brown sugar. Add chicken livers, tossing to coat. Cover and refrigerate for 1 hour.

For each serving, wrap piece of water chestnut and chicken liver together in strip of bacon; secure with toothpick. Place on rimmed baking sheet. Sprinkle with 1 tbsp of the remaining sugar.

Bake in 425 F (220 C) oven, turning once and sprinkling with remaining sugar, until bacon is browned, about 15 minutes.

Nutritional facts per piece: about

  • Fibre trace
  • Sodium 75 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 24.0
  • Total fat 1 g
  • Potassium 45 mg
  • Cholesterol 27 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Classic Rumaki

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