Rumaki

Directions

1. 1
   Cut chicken livers into 24 (roughly 1/2-inch) pieces.
2. 2
   Stir together soy sauce, ginger, brown sugar, and curry powder.
3. 3
   Add livers and water chestnuts and toss to coat.
4. 4
   Marinate, covered and chilled, 1 hour.
5. 5
   While livers marinate, soak toothpicks in cold water 1 hour.
6. 6
   Drain well.
7. 7
   Preheat broiler.
8. 8
   Remove livers and chestnuts from marinade and discard marinade.
9. 9
   Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center.
10. 10
    Wrap bacon around liver and chestnut and secure with a toothpick.
11. 11
    Make 23 more rumaki in same manner.
12. 12
    Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes.
13. 13
    Serve immediately.