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 | Per serving (1 piece):
40 calories,
4.6 g protein,
2.2 g carbohydrate,
1.8 g total fat (0.6 saturated fat),
11 mg cholesterol,
0.3 g fiber,
106 mg sodium.
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| Chicken Littles
Japanese rumaki: bacon-wrapped, ginger-marinated chicken bites and water chestnuts
The fat is falling! The fat is falling! Who’da thunk that bacon-wrapped chicken bites could be so tasty without tons of fat?
1/4 cup reduced-sodium soy sauce
2 tbsp brown sugar
1 tbsp grated gingerroot
1 tsp grated orange zest
1/4 tsp each ground coriander and curry powder
1 clove garlic, minced
12 oz (about 350 g) boneless, skinless chicken breasts
12 whole water chestnuts (canned)
12 slices bacon, cut in half crosswise
24 round wooden toothpicks
To make marinade, combine soy sauce, brown sugar, gingerroot, orange zest, coriander, curry, and garlic in a small bowl. Set aside.
Cut chicken breasts into 24 bite-sized pieces. Cut water chestnuts in half. Combine chicken, water chestnuts, and marinade in a shallow glass baking dish (a pie plate would work) or in a large, re-sealable plastic bag. Mix well to coat chicken and water chestnuts with marinade. Marinate in refrigerator for at least one hour. (You can marinate overnight for even better flavor.)
To make rumaki, lay one half-strip of bacon on work surface. Place chicken piece in center of bacon strip and top chicken with water chestnut. Fold over ends of bacon to cover chicken and water chestnut. Secure with toothpick. Make sure toothpick pierces water chestnut, or the water chestnut will fall out (probably when you’re eating it!).
Place rumaki on a wire rack on a baking sheet. (Using a rack prevents the food from soaking in the bacon drippings.) Bake at 400º for 20-25 minutes, until chicken and bacon are cooked through. Serve warm.
Makes 24 “Chicken Littles.”
Tip: If you’re having a large party, you should double this recipe. Everyone goes crazy for this appetizer and there’s no such thing as leftover rumaki. Each guest will eat between three and three hundred of these, so make lots! Near the end of cooking time, you will probably find everyone gathered around the oven, wondering what smells so good. Most traditional rumaki recipes are made with chopped chicken livers, but we prefer chicken breasts. If you like, you can substitute 24 sea scallops for the chicken.
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