| | Directions | | Combine soy sauce, oil, sugar, garlic powder, ginger and water. Stir in livers and water chestnuts. Cover, chill 4-24 hours. Cook bacon slightly, drain. Drain livers and water chestnuts. Wrap a bacon piece around a liver half and a water chestnut slice. Secure with a wooden toothpick. Broil 4" from heat for 6-8 minutes or until livers are no longer pink, turn once. Serve warm. Recipe can easily be doubled. |
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Servings: 24
|  | | Ingredients | | - | | 1/4 cup soy sauce |
| - | | 2 tablespoons vegetable oil |
| - | | 1/4 cup water |
| - | | 1 tablespoon sugar |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/8 teaspoon ground ginger |
| - | | 12 chicken livers, cut in half |
| - | | 1/2 can water chestnuts, sliced, drained (8 ounce can) |
| - | | 12 slices bacon, cut in half crosswise |
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