Marinated Chicken Liver Rumaki

Rinse the liver, pat dry, trim away any membranes, and cut off the area where the gall bladder was attached.

Cut each piece in half.

Combine the soy sauce with the rice vinegar, add the cognac or brandy, and a pinch of salt.

Peel a small piece of ginger, then grate or finely chop it.

Add to the marinade and mix gently.

Set the liver aside to marinate for 5-7 minutes.

After the allotted time, remove the liver from the marinade and pat dry with paper towels.

Wrap each piece of liver in a strip of bacon.

Sear the rumaki in a non-stick skillet on both sides until the bacon is nicely browned.