1 lb Chicken Livers
8 oz Water Chestnuts, Drained
12 Bacon Strips
1/4 c Soy Sauce
1/2 ts Ginger, Powdered
1/2 ts Chinese 5-Spice Powder, OR
1/2 ts Curry Powder
Cut the chicken livers in half or into large chunks.
Cut the largest chestnuts in half. Cut the bacon
strips in half, crosswise. Wrap a piece of bacon
around pieces of liver and chestnuts, securing the
ends with a toothpick. Place in a shallow pie plate as
you make them. Combine the soy sauce with spices and
pour over the rumaki; refrigerate about 1/2 hour
before serving. Preheat the grill or broiler and broil
the rumaki until the bacon is crisp, about 20 minutes,
turning to brown on all sides. Serve hot.
