Rumaki - cooking recipe

Ingredients

6 chicken livers
4 water chestnuts
teriyaki sauce (bottled)
6 slices bacon
brown sugar (optional)

Preparation

Cut chicken livers in
half.
Slice
water chestnuts in 1/3. Marinate chicken livers
and water chestnuts in teriyaki sauce for 3 to 4
hours.
Keep refrigerated.\tDrain off sauce. Cut bacon
in 1/2.
Wrap bacon around chicken liver and water chestnut. Secure.
Roll
in brown sugar (optional).
Broil or bake at 500\u00b0 until done.
Turn occasionally.
Serve hot.