12 chicken livers
12 to 15 slices of bacon, cut in half
2 cups soy sauce
1 Tbsp chopped, fresh ginger (preference)
1 8-ounce can sliced water chestnuts, drained
1/2 cup brown sugar
Combine the chicken livers, soy sauce, bacon slices and ginger in a bowl and refrigerate 2 to 4 hours. Drain off and discard the soy sauce and cut each chicken liver in half.
Dip each slice of bacon in the brown sugar, lightly coating both sides. Place the bacon on a cutting board and put a slice of water chestnut in the center; then place a piece of chicken liver on top.
Fold both ends of the bacon over the top of the chicken liver and secure with a toothpick.
Bake on a wire rack placed over a shallow baking pan in a preheated 400F oven for 20 to 30 minutes, or until the bacon is crisp. Serve quickly.
Makes about 2 dozen morsels.