This is a Filian family favorite. They are so simple and delicious to make. This recipe has roots in the Polynesian community and it is traditionally called rumaki. To make this the traditional way, you soak the chestnuts in a mixture of ginger, soy sauce and brown sugar. To make this the quick and easy way, (equally as delicious) you just wrap the chestnuts with a small piece of bacon and let the flavor of the bacon add the punch.
You better make double or triple…they go fast! You can make them a day or two in advance, store covered in the refrigerator and heat in the microwave just before serving.
Preheat the broiler. Cut each piece of bacon into 3 smaller strips. You will use one small strip per water chestnut.
Drain and rinse 2 cans of water chestnuts. I LOVE the crunch!
Wrap a piece of bacon around a chestnut. Secure with a toothpick. Place on a broiler pan. NOTE: Soak your toothpicks in water for 30 min to help prevent them from burning.
Place in a heated oven on broil. For my oven this is the very top rack. Cook for 3 min. Pull from oven. Turn the pieces over. Cook another 3 min. Check to see if they are done….bacon should be crispy. If they need to cook longer, place the pan further away from the heat source and check every minute.
Remove from the heat and cool. Serve warm or at room temperature. You can make them a day or two in advance, store covered in the refrigerator and heat in the microwave just before serving.