Rumaki

Ingredients

1/3 cup soy sauce
1/4 teaspoon ginger
1/4 teaspoon curry powder
8 ounces chicken livers
1 can (8 ounce) water chestnuts, halved
18 slices bacon, halved oil for frying

Preparation

Mix the soy sauce, ginger and curry powder together in a saucepan. Bring to a boil; reduce heat and simmer about 5 minutes. Add chicken livers and bring to a boil again. Reduce heat; simmer 10 minutes, then remove chicken livers from sauce and cool. Wrap 1 chicken liver and water chestnut in bacon slice and secure with toothpick. Deep-fry in oil until bacon is crisp or broil, if desired. When broiling, cover ends of toothpicks with small piece of foil to prevent burning. Serve immediately.

Yield: 3 dozen