Rumaki (Typical Version)

Ingredients

• 1/4 lb chicken livers, trimmed and rinsed
• 1/4 cup soy sauce
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon curry powder
• 12 canned water chestnuts, drained and halved horizontally

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• 8 bacon slices (1/2 pound), cut crosswise into thirds
• 24 Wooden toothpicks
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Directions

1. Cut chicken livers into 24 (roughly 1/2-inch) pieces
2. Stir together soy sauce, ginger, brown sugar, and curry powder
3. Add livers and water chestnuts and toss to coat

Marinate, covered and chilled, 1 hour

1. While livers marinate, soak toothpicks in cold water 1 hour and drain well

Preheat broiler

1. Remove livers and chestnuts from marinade and discard marinade
2. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center
3. Wrap bacon around liver and chestnut and secure with a toothpick
4. Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes
5. Serve immediately