Ingredients
1/4
lb chicken livers, trimmed and rinsed
1
tbsp finely grated peeled fresh ginger
2
tbsp packed light brown sugar
12
canned water chestnuts, drained and halved horizontally
8
bacon slices (1/2 lb), cut crosswise into thirds
Special equipment: 24 wooden toothpicks
Directions
1.
Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.
2.
While livers marinate, soak toothpicks in cold water 1 hour. Drain well.
4.
Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki in same manner.
5.
Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.
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