•  3/4 pound of chicken livers, about 12
• 1/4 cup of dry sherry
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of cooking oil
• 1/4 teaspoon of garlic powder
• 1/8 teaspoon of ground ginger
• 1/4 cup of water
• One 8 ounce can of sliced water chestnuts, drained
• 12 - 14 slices of bacon, cut in half crosswise
   

Directions:
 
Cut the livers in half, quarter any extra large livers. Place the livers in a plastic bag set inside a deep bowl. Combine the sherry, soy sauce, brown sugar, oil, garlic powder, ginger, and water, pour over livers.

Marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally. drain the livers. wrap a bacon piece around a liver piece and water chestnut slice. Secure with a wooden toothpick. Place on a lightly greased broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until the livers are no longer pink, turning once.