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Michael is updating a classic dish!

1/4 cup low sodium soy sauce
2 tablespoons brown sugar
1 clove garlic (peeled, grated)
1 tablespoon ginger (peeled, freshly grated)
8 chicken livers (cleaned, cut into 1/2 inch pieces)
8 radishes (quartered)
8 pieces bacon (cut in half widthwise)
16 toothpicks (soaked in water for 1 hour)
Kosher salt and freshly ground black pepper (to taste)

Preheat broiler to medium/high.
In a large bowl, add the soy sauce, brown sugar, garlic and ginger and whisk to combine. Add the chicken livers and radishes and stir to coat. Cover, refrigerate and allow to marinate for 1 hour.
On a foil-lined sheet tray, par-cook the bacon in the oven until slightly crisp but still pliable, about 4-5 minutes. Drain and set aside.
Remove the livers and radishes from the marinade and discard the marinade. Season the livers and radishes with salt and pepper.
Lay out the par-cooked bacon slices, place one liver and one slice of radish on each piece of bacon. Roll up and secure with a soaked toothpick. Repeat with the remaining ingredients. Place roll ups on the foil-lined sheet tray.
Broil until the bacon is crisp and the livers are cooked but still slightly pink inside, flipping once, about 5-6 minutes.
Remove to a platter and serve.
Tip: Assemble the rumaki in advance, then broil right before the party begins.

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