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This version of Rumaki is baked, not fried.

Rumaki

6 chicken livers, quartered
12 slices bacon, halved crosswise
2 cups soy sauce
12 water chestnuts, sliced thin (preferably fresh)
1 cup loosely packed light brown sugar
1 tablespoon minced fresh ginger, optional

1. Marinate chicken livers and bacon in soy sauce (adding ginger if desired) 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400*F (205*C).
2. Make slits in each chicken liver piece and insert water chestnut slice. Dip in brown sugar, wrap in bacon, and fasten with toothpicks; again dip in brown sugar.
3. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp. Serve at once.

Makes 2 dozen.