1. Take the bacon from it's package and cut each slice in two. Wrap each water chestnut in half a slice of bacon. Skewer each bacon-wrapped chestnut with a toothpick.
2. Put the chestnuts in a bowl and cover them with the soy sauce, spices/herbs and chicken broth. Marinade for 1 - 2 hours.
3. Remove the rumaki from the marinade and saute in a skillet until brown.
4. Transfer the rumaki to an oven-safe, covered skillet. Place in a 350 degree oven for a half hour. Remove from oven and serve hot.

NOTE: Most recipes I have found for Rumaki require liver instead of water chestnuts. However, as this recipe is derived from one that my grandmother uses, I'll stick to it instead of the traditional.

This recipe makes a whole lot of the little buggers.