|Chicken livers||3⁄4 Pound|
|Sliced bacon||1⁄2 Pound|
|Canned water chestnuts||6 1⁄2 Ounce, drained (1 Can)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, pressed or minced|
|Dried hot chili pepper||1 Small, crushed|
|Ginger slices||6 , peeled|
Cut chicken livers in half; rinse and drain on paper towels.
Cut each bacon strip in half crosswise.
Fold each piece of liver around a water chestnut, wrap with bacon, and fasten with a wooden pick.
Stir together soy, garlic, chile pepper, and ginger.
Add chicken liver bundles; cover and refrigerate, turning occasionally, for at least 3 hours or until next day.
Place rumaki on a broiler pan or on a rack in a shallow baking pan and broil 6 inches below a preheated broiler unit, turning once, until bacon is crisp (about 7 minutes).
Serve hot, with mustard for dipping, if desired.