1 lb Chicken Livers
8 oz Water Chestnuts; Drained
12 Bacon Strips
1/4 c Soy Sauce
1/2 t Ginger; Powdered
1/2 t Chinese 5-Spice Powder; OR
1/2 t Curry Powder
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.