When I was little (we’re talking late 70’s/early 80’s here), I remember my mom making this exotic appetizer called rumaki. I mean, it involves bacon (bacon!) and sticks (sticks!). How could a little kid not love them? Now that I’m an adult, I realize now that the traditional recipe involves chicken liver, and, well. I used regular ol’ chicken breast for this version, and you know what? It’s delicious.


  • 1/2 lb bacon
  • 8 oz chicken breast, cut into bite-sized pieces
  • One can water chestnuts, cut in half (or quarters, if they’re big)
  • 6 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tbsp cooking sherry
  • Vegetable oil for frying

In a baking dish or zip-top bag, combine the garlic, soy sauce, and cooking sherry. Add the chicken and allow to marinate overnight.

Cut the bacon strips in half. Place a bacon piece flat on a work surface, then place one piece of chicken and a piece of water chestnut on top. Roll up and secure with a toothpick.

Fill a large pot about 1-1.5″ up the sides with vegetable oil. Over medium heat, fry the rumaki in batches until the bacon is crispy and the chicken is cooked through, about 3-5 minutes, turning occasionally. Drain on paper towels. Serve with your favorite dipping sauce.



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