Chicken Liver Hawaiian Recipes

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CHICKEN LIVER HAWAIIAN



Chicken Liver Hawaiian image

Provided by The Peach Kitchen

Number Of Ingredients 12

4 pcs chicken wings
400 chicken liver, cut in half
1 carrot, sliced
1 green bell pepper, cut into strips
¼ cup soy sauce
1 small canned pineapple chunks, drained and syrup reserved for maninade
1 tbsp brown sugar
4 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
3 tbsp cornstarch, dissolved in 2 tbsp water
salt and pepper to taste

Steps:

  • Marinate liver and chicken wings in soy sauce, pineapple syrup, salt and pepper for 1 hour.
  • Drain and reserve marinade.
  • Fry in canola oil until light brown. Set aside.
  • In the same pan, sauté garlic &onion until translucent. And marinade and season with brown sugar and a little more salt.
  • Simmer for ten minutes,.
  • Add bell pepper, carrots and pineapple chunks. Mix well.
  • Stir in dissolved cornstarch. Make sure sauce becomes thick then mix to coat liver and chicken pieces.

RUMAKI



Rumaki image

Make and share this Rumaki recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Livers

Time 6h40m

Yield 30 appetizers

Number Of Ingredients 12

1 lb chicken liver
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon cooking oil
1 teaspoon toasted sesame oil
14 -16 slices bacon
1 (5 ounce) can sliced water chestnuts, rinsed and drained
1/4 cup brown sugar
28 -32 wooden toothpicks (not frilled)

Steps:

  • Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
  • Add chicken livers and mix gently.
  • Refrigerate 6 hours or overnight.
  • Preheat broiler or over grill to high.
  • Drain marinade from chicken livers, reserving 1/4 cup.
  • Chop larger chicken livers in half or thirds.
  • Cut each bacon slice into 2 pieces.
  • Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
  • Top with a chicken liver and fold sides of bacon over.
  • Run a toothpick through the rumaki to secure it.
  • Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
  • Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
  • Baste the rumaki with this mixture and set aside.
  • Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
  • During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
  • Serve hot.

Nutrition Facts : Calories 96.3, Fat 6.1, SaturatedFat 1.9, Cholesterol 59.5, Sodium 235.2, Carbohydrate 4.3, Fiber 0.1, Sugar 3.3, Protein 4.1

HAWAIIAN WRAPPED CHICKEN LIVERS



Hawaiian Wrapped Chicken Livers image

Tender chicken livers, pineapple chunks wrapped in a slice smoky bacon, basted with sweet Dijon mustard sauce and broiled.

Provided by L DJ3309

Categories     Chicken

Time 25m

Yield 24 Appetizers

Number Of Ingredients 6

1 lb chicken liver
12 slices smoky bacon
1 (12 ounce) can pineapple chunks, drained
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon dijon-style mustard

Steps:

  • Cut livers and bacon slices in half.
  • Wrap 1/2 slice bacon around piece of chicken liver and pineapple chunk.
  • Secure with wooden pick.
  • Arrange on broiler pan.
  • Combine soy sauce, brown sugar and mustard in small bowl.
  • Brush over bacon rolls.
  • Broil, 6-inches from heat, 15 to 20 minutes turning and brushing with soy/Dijon mixture occasionally until bacon is crisp and chicken livers are done.

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