RUMAKI
This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
RUMAKI
Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.
Provided by Food Network
Categories appetizer
Time 3h
Yield 10 servings
Number Of Ingredients 13
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 TERIYAKI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
- Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.
TERIYAKI CHICKEN RUMAKI
This appetizer recipe is based on one from BH&G Special Interest Publication, Party Food, 2012. It requires 24 skewers. If using wooden skewers, soak them in water for at least 30 minutes; drain before using. Per serving: 114 cal., 9 g total fat (3 g sat. fat), 34 mg chol., 325 mg sodium, 1 g carb., 0 g fiber, 7 g pro.
Provided by mersaydees
Categories Chicken Breast
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F Cut chicken into twenty-four 1 ½-inch pieces. Wrap bacon around chicken pieces. Thread a 4- to 6-inch skewer with a bacon-wrapped chicken piece, a green onion piece, and a sweet pepper strip. Repeat 23 more times. Place in a 15x10x1-inch baking pan.
- Bake for 8 minutes. Brush with teriyaki glaze. Continue baking another 16 minutes or until bacon is cooked through.
Nutrition Facts : Calories 46.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 14.8, Sodium 209.2, Carbohydrate 1.2, Fiber 0.2, Sugar 0.9, Protein 4.8
BAKED TERIYAKI CHICKEN
A much requested chicken recipe! Easy to double for a large group. Delicious!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
EASY TERIYAKI CHICKEN
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium
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