|Chicken livers||1 Pound (Fresh Liver)|
|Grated fresh ginger/1/4 teaspoon powdered ginger||1 Teaspoon, powdered|
|Soy sauce||1 Teaspoon|
|Canned drained water chestnuts||1 Cup (16 tbs)|
|Salad oil||1 Cup (16 tbs)|
Cut livers into small bite-size pieces and season with salt, ginger and soy sauce.
Cut water chestnuts and bacon in halves.
Wrap one piece liver and chestnut in bacon and secure with pick.
Heat oil in skillet and fry until golden brown.(Rumaki may also be broiled or baked in hot oven).