Rumaki - cooking recipe

Ingredients

1 lb chicken liver
8 ounces water chestnuts, Drained
12 slices bacon
1/4 cup soy sauce
1/2 teaspoon ginger, Powdered
1/2 teaspoon Chinese five spice powder or 1/2 teaspoon curry powder

Preparation

Cut the chicken livers in half or into large chunks.
Cut the largest chestnuts in half.
Cut the bacon strips in half, crosswise.
Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
Place in a shallow pie plate as you make them.
Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
Serve hot.