Directions

1. Place chicken livers in a plastic resealable bag along with soy sauce, ginger, and garlic. Marinate for 2 hours.

2. Remove livers from marinade; set aside. Lay the bacon slices on a flat surface. Brush one side of bacon with maple syrup. Sprinkle some red pepper flakes over bacon then place a piece of liver at one end of the bacon. Top with piece of water chestnut and slice of jalapeño.

3. Wrap the bacon around the liver, chestnut, jalapeño stack by rolling it up. Slightly stretch the bacon to ensure a tight wrap. Continue this until all liver is used.
4. Place rumaki seam-side down in Basket. Brush with more maple syrup. Set to 400°F.
5. Cook for 6 minutes flip and cook 6 to 7 minutes to an internal temperature of 165°F. Checking with a hand held thermometer.
6. Once bacon has cooked to desired crispiness, remove rumaki and serve with a sweet chili sauce (optional).