Rumaki

Directions

1. 1
   In a shallow bowl, combine the soy sauce, sherry, ginger and garlic.
2. 2
   Add the chicken livers and toss to coat.
3. 3
   Let marinate refrigerated for 2 to 4 hours.
4. 4
   Place the oil in a deep pot or a fryer and heat to 350 degrees F. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking.
5. 5
   Remove the livers from the marinade and pat dry.
6. 6
   Place 1 chicken liver piece on each bacon half and top with a water chestnut slice.
7. 7
   Roll up to enclose the livers and chestnuts in the bacon.
8. 8
   Secure with a toothpick or long skewer.
9. 9
   Carefully add to the hot oil in batches.
10. 10
    Fry until golden brown and the livers are cooked through, about 3 minutes.
11. 11
    Remove and drain on paper towels.
12. 12
    Remove the skewers or toothpicks and place the rumaki on a platter.
13. 13
    Serve immediately.