Rumaki

• 1/2 pound chicken livers
• 9 bacon slices, halved crosswise
• 1 (8 ounce can) water chestnuts, drained
• 1/2 cup soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon curry powder

To prepare the rumaki, cut livers into chunks. Wrap each bacon piece around a water chestnut and chunk of liver; secure with toothpick.

In a medium bowl, stir soy sauce, curry powder, and ginger. Add rumaki and toss. Cover and chill at least 1 hour, tossing occasionally.

At serving time; preheat your broiler. Drain and broil, turning frequently until liver is cooked. This usually takes about 10 to 15 minutes.