Rumaki

• 3 tablespoons soy sauce, tamari
• 1 tablespoon sherry dry, optional
• 1 teaspoon sugar
• 18 teaspoon ginger ground
• 4 each chicken livers cut into 1 inch pieces
• 8 each water chestnuts cut in half
• 2 each scallions, spring or green onions green part only, cut into 2 inch lengths
• 8 slices bacon cut in half

1. In a small bowl, mix together soy sauce, sherry, sugar, and ginger.
2. Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
3. Remove livers from marinade, and drain.
4. Press a piece of liver around a piece of water chestnut.
5. Wrap with a piece of scallion and bacon and secure with a wooden toothpick.
6. Preheat the boiler.
7. Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes.

soy sauce, sherry dry, sugar, ginger ground, chicken livers, water, scallions, bacon

Taken from recipeland.com/recipe/v/rumaki-38390 (may not work)