Rumaki

• 1 1/2 cups teriyaki sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced fresh ginger root
• 12 ounces fresh chicken livers, halved
• 1 (4 ounce) can water chestnuts, drained and sliced
• 12 slices bacon, cut in half
• 1 quart oil for frying

1. In a medium bowl, mix together teriyaki sauce, garlic and ginger root.
2. Place chicken livers and water chestnuts in the mixture.
3. Marinate in the refrigerator at least 2 hours.
4. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
5. Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut.
6. Secure by skewering with small skewers or toothpicks.
7. Carefully lower skewered wraps into the hot oil in small batches.
8. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness.
9. Remove from heat and drain on paper towels.

teriyaki sauce, garlic, fresh ginger root, chicken livers, water chestnuts, bacon, oil

Taken from allrecipes.com/recipe/rumaki/ (may not work)