Course Appetizer


  • 1 lb Chicken Livers
  • 8 oz Water Chestnuts; Drained
  • 12 Bacon Strips
  • 1/4 c Soy Sauce
  • 1/2 t Ginger; Powdered
  • 1/2 t Chinese 5-Spice Powder; OR
  • 1/2 t Curry Powder


  • Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. 
  • Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. 
  • Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
  • Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.


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