Chicken livers wrapped in bacon, known a RUMAKI, is an unusual but tasty appetizer believed to have Japanese origins, though it first gained popularity in Hawaii and is now celebrated as a distinctive Polynesian delicacy.
The rich, smoky flavor of bacon elevates the humble chicken livers, transforming them into an irresistible dish that delights the senses and turns everyday ingredients into a gourmet experience.
What to drink with chicken livers?
Organ meats, such as liver, kidneys, and heart, are highly nutrient-dense and possess a rich, bold flavor profile due to their high levels of vitamins, minerals, and unique textures. To complement their richness and balance the flavors, it is recommended to serve them with an acidic wine, such as a crisp Sauvignon Blanc, a tangy Riesling, or a bright Chianti. The acidity in these wines cuts through the richness of the organ meats, enhancing their flavors and providing a refreshing contrast that elevates the overall dining experience.
How to make Chicken Livers Wrapped In Bacon
Ingredients
- 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
Instructions
- Cut bacon strips in half.
- Wash and pat dry livers.
- Sprinkle livers with garlic salt if using.
- Wrap each liver in a halved slice of bacon and secure witha toothpick.
- Repeat.
- Set oven on broil.
- Place livers on a baking rack or sheet and broil 6-8 minutes on each side.
- Remove and serve hot with warm honey as a dipping option.