Rumaki
12 chicken livers
12 to 15 slices of bacon, cut in half crosswise
2 cups soy sauce
1 Tbs chopped fresh ginger (optional)
1 small can sliced water chestnuts, drained
About 1/2 cup brown sugar
Combine the chicken livers, the soy sauce, the bacon slices, and the optional ginger in a bowl and refrigerate for 2 to 4 hours.
Drain off and discard the soy sauce and cut each chicken liver in half (or smaller if needed to make a bite-sized piece).
Dip each slice of bacon in the brown sugar, lightly coating both sides. Place the bacon on a flat work surface and place a slice of water chestnut in the center. Place a piece of chicken liver on top of this. Fold both ends of the bacon over the top of the chicken liver and secure all with a toothpick.
Bake on a wire rack placed over a shallow baking pan (to catch the drippings) in a preheated 400F oven for 20 to 30 minutes, until the bacon is crisp. Serve immediately.
Makes 24 to 30
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