1/2 lb. chicken livers
About 9 bacon slices, cut in half
1 can water chestnuts, sliced
1/2 c. soy sauce
1/2 tsp. curry
1/4 tsp. ground ginger

Cut livers into large chunks. Lay a chunk of liver on a piece of bacon and place a water chestnut slice on top. Wrap around the liver and chestnut and secure with a toothpick. Mix soy sauce, curry and ginger and pour over rumaki. Chill for 1 hour, occasionally stirring to ensure that all pieces are coated. Broil rumaki after draining. Broil about 10 to 15 minutes, turning once, until livers are done.

NOTE: Marinade is not necessary; can just prepare rumaki and cook plain.