Rumaki - cooking recipe

Ingredients

chicken livers
water chestnuts, sliced
bacon
teriyaki sauce
brown sugar
hot sauce

Preparation

Cut chicken livers in half.
Pour teriyaki sauce over chicken livers and water chestnuts in large bowl; refrigerate about 4 hours.
Drain.
Cut bacon slices in half.
Wrap a piece of liver and a piece of water chestnut in each slice of bacon.
Secure with toothpick.
Roll in brown sugar.
Bake in oven at 350\u00b0 for about 20 minutes.
Turn oven to broil for about 10 minutes, turning occasionally.
Serve with hot sauce.