|Soy sauce||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Chicken livers||1⁄2 Pound|
|Canned water chestnuts||8 Ounce, drained and halved (1 Can)|
Mix soy sauce, brown sugar and ginger in square baking dish, 8 x 8 inches.
Cut bacon slices and chicken livers into halves.
Wrap a piece of chicken liver and a water chestnut in each bacon piece.
Secure with wooden pick.
Place in marinade.
Refrigerate, covered, 2 hours; drain.
Place rumaki on double layer of paper towels around outer edge of turntable or on 12-inch round glass plate lined with paper towels.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM-HIGH (70%).
Microwave until bacon is evenly browned, 12 to 18 minutes.