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Grilled Rumaki (Japanese Style Chicken Livers)

1 lb chicken livers, trimmed and halved
1/4 cup soy sauce
2 Tbs brown sugar
1 Tbs finely chopped fresh ginger
Freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 slices bacon, cut into 1-inch lengths
1 small can (8 oz) sliced water chestnuts, drained

Combine the chicken livers, soy sauce, brown sugar, ginger, pepper, and optional cayenne pepper in a small bowl and marinate refrigerated for 30 minutes to 1 hour. Place a piece of bacon on a wooden or metal skewer, followed by a piece of chicken liver and a slice of water chestnut. Repeat until all the livers have been used. Grill over moderate heat for 8 to 12 minutes, turning once, until the edges of the bacon are crisp and the chicken livers are firm but slightly pink inside. Serves 4 to 6.

Yield: 4 to 6 Servings

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