Rumaki - cooking recipe

Ingredients

1/4 lb chicken liver, trimmed and rinsed
1/4 cup soy sauce
1 tablespoon finely grated fresh ginger
2 tablespoons light brown sugar
12 canned water chestnuts, drained and halved horizontally
8 slices bacon, cut crosswires into thirds
24 wooden toothpicks

Preparation

Cut chicken livers into 24 pieces.
Stir together soy sauce, ginger, and brown sugar.
Add livers and water chestnuts, toss to coat.
Marinate, covered and chilled for 1 hour.
While livers marinate, soak toothpicks in cold water for 1 hour, drain well.
Preheat broiler.
Remove livers and chestnuts from marinade and discard.
Place 1 piece of bacon on work surface and put 1 pices of liver and 1 piece of chestnut in center.
Wrap bacon around liver and chestnut and secure with toothpick.
Broil rumaki on rack of a broiler pan, turning once, until bacon is crisp and livers are cooked but still slightly pink inside, 5 to 6 minutes.
Serve immediately.