Rumaki

Directions

1. 1
   In a medium bowl, mix together teriyaki sauce, garlic and ginger root.
2. 2
   Place chicken livers and water chestnuts in the mixture.
3. 3
   Marinate in the refrigerator at least 2 hours.
4. 4
   Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
5. 5
   Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut.
6. 6
   Secure by skewering with small skewers or toothpicks.
7. 7
   Carefully lower skewered wraps into the hot oil in small batches.
8. 8
   Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness.
9. 9
   Remove from heat and drain on paper towels.