Best 6 Tender Baked Chicken Liver Rumaki Recipes

RUMAKI RECIPE - BACON WRAPPED

Steps:

• Clean/remove as much excess from the livers as possible while keeping the livers as "Large" as possible.
• Cutaway pieces that do not look like something you'd like to eat. Use a small knife and make small cuts where needed trying to keep the liver in tactic.
• Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a large bowl.Add the livers to the marinate. Place into the refrigerator for one hour.
• Slice the bacon in half lengthwise. You do not want to use too much bacon or the cooking time will be longer. Which risks overcooking the livers or beef, or chicken.Cutting the bacon strips in half will make it easy to wrap each chicken liver tightly.
• Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon strip. Add a piece of liver on top of the water chestnut. Tip: Add small slices of jalapeno
• Next, roll the bacon starting at the end with the liver and roll the bacon on top of itself. No rules on how you wrap. Another option is wrapping the bacon in circles all around the liver.Secure with toothpicks
• Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.Bake @ 375 for 15 to 20 minutes
• Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
• Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.

RUMAKI

Steps:

• Preheat the oven to 350 degrees F.
• Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
• Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
• To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
• Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI

Steps:

• Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.

RUMAKI

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

RUMAKI (CHICKEN LIVERS, SEA SCALLOPS OR BOTH)

Steps:

• Place bacon strips on frying pan with low flame and cover pan.
• Melt some butter and add the soy sauce, ginger, sherry and garlic in another frying pan with the chicken livers, scallops, or both, on a medium flame. DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
• While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
• When livers and scallops are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
• Slice the chicken livers and scallops into somewhat flat pieces.
• Take a piece of chicken liver or scallop, and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick. Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers, scallops, and bacon are gone. Set the cookie sheet with all of the Rumaki aside.
• About 20 minutes before company arrives, preheat oven to 450 degrees. About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes. Remove from oven and serve on a hot plate. Leave the toothpicks in place for serving.