Adapted from: Epicurious

Image credit: Food Network


1 lb chicken livers, trimmed and rinsed

1/4 cup soy sauce

1 tablespoon finely grated peeled fresh ginger

2 tablespoons packed light brown sugar

1/2 teaspoon curry powder

12 canned water chestnuts, drained and halved horizontally

10 oz. bacon slices, cut crosswise into thirds

Special Equipment:
Wooden Toothpicks


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.

Soak toothpicks in cold water 1 hour. Drain well.

Preheat broiler.

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.

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, 5 to 6 minutes. Serve immediately.