|Chicken livers||3⁄4 Pound|
|Sliced bacon||1⁄2 Pound|
|Canned whole water chestnuts||8 Ounce, drained (1 Can)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, minced or pressed|
|Dried hot red chili||1 Small, crushed|
|Thin fresh ginger slices||6|
Rinse livers and pat dry; then cut in half.
Cut bacon slices in half crosswise.
Hold a piece of liver and a water chestnut together; wrap with a piece of bacon and fasten with a wooden pick.
In a bowl, stir together soy, garlic, chile, and ginger.
Add chicken liver bundles; cover and refrigerate, turning occasionally, for at least 3 hours or until next day.
Lift rumaki from marinade, drain, and place on a rack in a broiler pan.
Broil 6 inches below heat, turning once, until bacon is crisp (about 7 minutes total)