1
lb. Chicken Livers
8
oz. Water Chestnuts; Drained
12
each Bacon Strips
1/4
cup Soy Sauce
1/2
teaspoon Ginger; Powdered
1/2
teaspoon Chinese 5-Spice Powder or 1/2 teaspoon 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.