Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken livers
     1/2  teaspoon      ginger -- powdered
   8      ounces        water chestnuts -- drained
     1/2  teaspoon      Chinese 5-spice powder -- or
  12                    bacon strips
     1/2  teaspoon      curry powder
     1/4  cup           soy sauce

Preparation:

Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.