1 lb Chicken Livers 8 oz Water Chestnuts, Drained 12 Bacon Strips 1/4 c Soy Sauce 1/2 ts Ginger, Powdered 1/2 ts Chinese 5-Spice Powder, OR 1/2 ts 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.
How To make Rumaki 1's Videos
Goose Rumaki Recipe - Canada goose Rumaki
This video shows how to make Goose Rumaki using Wild Canada goose. This can be made with duck as well. This is my family's favorite recipe for eating wild Canada Goose. You will find this to be your favorite too. Thanks for watching, commenting and subscribing!
Procedure: 1. Slice the luncheon meat into thick strips (1/2 inch x 1/2 inch x 1 inch). 2. Cut the asparagus just a bit longer than the luncheon meats. 3. Roll the luncheon meat and the asparagus into the bacon. Secure with a toothpick. 4. Heat oil in pan. Lightly fry the rolls until bacon turns golden brown.
Makes 18-20 pieces.
Link to recipe:
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Bacon Wrapped Water Chestnuts - Holiday Appetizer Recipe
These bacon wrapped water chestnuts are a treasured family recipe that my mom used to make every Christmas and New Year. The sauce made with Kikkoman soy sauce, ketchup and brown sugar is to die for! (sponsored by Kikkoman) Full recipe here: