Rumake, Mom

Rumake, Mom Recipe

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Megan Stewart


I remember helping Mom prepare these for parties, then making them with Dad after Mom died. At some point they decided to broil them instead of deep frying, and they turned out just as good. I personally prefer chunks of boneless skinless chicken breasts to the chicken livers.


☆☆☆☆☆ 0 votes

8-10 as cocktails
Deep Fry


  • 1 Tbsp
  • 1
    bay leaf
  • 1 stick
  • 1 c
    chicken stock
  • 1
    piece fresh ginger root
  • 2 Tbsp
    star anise
  • 1 clove
    garlic, crushed
  • 2 c
    soy sauce
  • 1 lb
    chicken livers
  • 1 can(s)
  • 1/2 lb
    bacon, thinly sliced

How to Make Rumake, Mom


  1. Mix seasonings, stock and garlic with soy in a saucepan and bring to a boil. Reduce heat and simmer 5 min. Add fresh chicken livers an dbring to boil again. Reduce heat and simmer 10 min then remove livers from the sauce and let cool. Save marinade for another day. Meanwhile, cut chestnuts into thirds. When livers are cool enough to handle, slice and wrap 1/3 strip bacon around a piece of chicken and a piece of chestnut. Spear with a toothpick. Fry in deep fat until bacon is crisp and serve immediately.

Printable Recipe Card

About Rumake, Mom

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: American

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