Japanese Rumaki

• ¾ lb. chicken liver
• ½ lb. bacon, sliced
• 1 – 6½ oz. can water chestnuts

Sauce:

• 3 cloves garlic, crushed
• 2 small Hawaiian chili peppers, crushed
• 6 thin slices fresh ginger
• ½ cup shoyu

Fold liver around halved water chestnut; wrap with ½ slice of bacon, fasten with toothpick. Marinate in sauce for several hours or overnight. Broil 5-7 minutes. Serve hot with Chinese mustard.