Rumaki!!!!

By Pineknot




12 oz chicken livers (about 12 livers)
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons cooking oil
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
12 to 14 slices bacon, cut in half crosswise
1 8 oz can sliced water chestnuts, drained

Cut livers in half; quarter extra large livers. Place in a plastic bag in a deep bowl. Combine sherry, soy sauce, brown sugar, oil, garlic powder, ginger, and 1/4 cup water' pour over livers. Refrigerate for 4 to 24 hours, turning occasionally.

Drain livers; discard marinade. Wrap a bacon piece around a liver piece and water chestnut slice. Secure with a wooden toothpick. Place on the greased unheated rack of a broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until livers are no longer pink, turning once. Serve warm.