Fantabulous Rumaki With or Without the Livers

Ingredients

• 20 slices bacon, halved
• 20 chicken livers, cleaned and halved
• 40 water chestnuts

Marinade

• 1 cup soy sauce
• 2 tablespoons fresh ginger, grated (or use more if you like)
• 1/4 cup brown sugar
• 4 garlic cloves, smashed

Directions

1. 1

   Wrap half piece of bacon around half of a chicken liver and one water chestnut. Secure with a toothpick.

2. 2

   Mix the marinade in a bowl and let the rumaki marinate for several hours or even overnight.

3. 3

   Cover a sheet pan with a silpat or foil sprayed with cooking spray and broil close to the heat source (but not so close your toothpicks burn up) until the bacon is crispy and the liver is cooked through. Serve hot.