2 chicken breast, skinned, boned, cut into 1-inch pieces
3/4 c. sliced water chestnuts
1/2 lb. sliced bacon, cut in half
1/2 c. soy sauce
3 tbsp. brown sugar
1 tsp. freshly grated ginger or 1/2 tsp. ground ginger
1 clove garlic, crushed
4 tbsp. minced scallions
1/2 c. water

Make a small assembly line: A dish of the chicken pieces, dish of sliced water chestnuts, plate with the bacon and a box of wooden toothpicks. Sandwich a piece of chicken and water chestnuts together. Wrap a piece of bacon around and secure with the wooden pick. Make up as many rumaki as there are pieces of bacon, at least 24.

In a large bowl, combine soy sauce, brown sugar, ginger, garlic, scallions and water. Stir until sugar is dissolved. Add rumaki and gently toss so all are covered with marinade. Marinate overnight. Drain. Broil under medium heat until evenly browned and cooked. Turn several times to avoid burning. Serve hot. Approximately 10 minutes broiling time.