Curried Chicken Liver Rumaki

Cut chicken livers into 1/2-inch pieces.

Stir together soy sauce, ginger, brown sugar and curry powder. Add livers and water chestnuts and toss to coat. Marinate covered and chilled for 1 hour.

While livers marinate, soak toothpicks in cold water for 1 hour. Drain well.

Preheat broiler.

Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make more rumaki in same manner.

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. Serve immediately.

cook's notes

You may precook bacon 20% before broiling because livers cook faster than bacon. You want them pink inside.