Water chestnuts wrapped in bacon

Ingredients:

• 450 g canned whole water chestnuts, washed and dried
• 2 tablespoons soy sauce
• 14 pieces of bacon, cut diagonally into thirds
• 0.33 cups ketchup
• 0.33 cups brown sugar
• 1 tbsp Worcestershire sauce

Preparation:

1. Combine water chestnuts and soy sauce in a zip-top plastic bag and let marinate at room temperature, shaking and kneading the bag occasionally, for 30 minutes.
2. Preheat oven to 200°C.
   
   Wrap each water chestnut in a piece of bacon and secure with a toothpick. Place a rack on a baking sheet and arrange the bacon-wrapped chestnuts on top. Bake for about 30 minutes, until the bacon has rendered its fat and is crispy.
3. Combine ketchup, brown sugar, Worcestershire sauce, and 1/4 cup water in a bowl to make a sauce.
   
   Remove the baking sheet from the oven and carefully remove the rack. Drain the pan and pat it dry with paper towels. Line the baking sheet with foil and lightly spray with nonstick cooking spray. Carefully transfer the chestnuts to the bowl with the sauce, coating them thoroughly, then arrange them on the baking sheet.
4. Return the pan to the oven and bake, shaking every few minutes, until the sauce has formed a sticky glaze, about 15 minutes. Immediately transfer the chestnuts to a warm serving platter. Sprinkle with pepper and serve hot.
   
   To cook rumaki appetizer, stuff water chestnuts with chicken livers, wrap in bacon and bake.