Rumaki

12 whole chicken livers, halved
12 slices bacon, halved
24 canned water chestnut slices
12 scallions, halved lengthwise

½ cup soy sauce or tamari sauce
½ teaspoon curry powder
¼ teaspoon ground ginger
1 scallion, sliced thinly crosswise and separated into rings

Place one chicken liver half in the center of one bacon slice half. Top with one slice of water chestnut and one scallion half. Wrap bacon around the chicken liver, water chestnut and scallion, securing the whole thing with a toothpick. Place in shallow non-reactive (glass or plastic) container. Repeat with remaining chicken livers, bacon, water chestnuts and scallions.

Combine the soy or tamari sauce, curry powder, ginger, and thinly slice scallion rings. Pour over the chicken livers, cover and refrigerate at least 4 hours, up to overnight.

When ready to cook, drain marinade, reserving. Broil till bacon is crisp and liver is cooked through. In the meantime, bring the marinade to boil for at least 3 minutes. Serve the rumaki, passing the hot marinade.

Makes 24 appetizers.