Rumaki

Ingredients:

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

Preparation:

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.