Note: Begin 1 1/2 hours before serving or begin early in the day.
1/2 pound chicken livers
9 bacon slices, halved crosswise
1 (8 ounce can) water chestnuts, drained
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
To prepare the rumaki, cut livers into chunks. Wrap each bacon piece around a water chestnut and chunk of liver; secure with toothpick.
In a medium bowl, stir soy sauce, curry powder, and ginger. Add rumaki and toss. Cover and chill at least 1 hour, tossing occasionally.
At serving time; preheat your broiler. Drain and broil, turning frequently until liver is cooked. This usually takes about 10 to 15 minutes.
