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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.
