Asian-Style Chicken Liver Rumaki Recipe

About this recipe

A savory and sweet appetizer featuring chicken livers, water chestnuts, and bacon, marinated in an Asian-inspired soy sauce blend and baked to perfection. Perfect for a flavorful dinner starter.

Ingredients

• 500 g Delichic Frozen Chicken Liver
• 567 G Freshos Water Chestnuts In Water
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 500 g Uttam Sugar Brown Sugar Cubes
• 40 g On1Y Ginger Powder
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Cook 500 g of Delichic Frozen Chicken Liver in a skillet over medium heat until partially cooked, browned but still pliable. Remove and let cool slightly.
2. 2. Cut each piece of chicken liver in half. Wrap each half around a slice of water chestnut, securing with a toothpick.
3. 3. In a shallow dish, mix 120 ml soy sauce, 2 tbsp brown sugar, 1 tsp ground ginger, 1/2 tsp garlic powder, and 60 ml water to create the marinade.
4. 4. Place the chicken livers and water chestnuts into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
5. 5. Preheat your oven to 200°C (400°F). Remove the marinated pieces from the dish and arrange them on a wire rack placed over a shallow baking pan.
6. 6. Bake in the preheated oven for 15 minutes. Then, switch to the broiler setting and broil for 2-3 minutes until the chicken livers are crispy and browned.
7. 7. Remove from the oven and let cool slightly before serving. Serve warm as a delicious appetizer or side dish.