Rumaki was likely created by Donn Beach as a “polynesian” dish, and consists of water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy or teriyaki sauce and either ginger or brown sugar. Although many believe that it was invented by Victor Bergeron, the earliest known reference to it is on the 1941 menu of the Don the Beachcomber restaurant, and it doesn't appear on a 1946 menu from Trader Vic's.
In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks. Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.