12 chicken livers
12 to 15 slices of bacon, cut in half crosswise
2 (500 ml) cups soy sauce
1 Tbs (15 ml) chopped fresh ginger (optional)
1 small can (8 oz., 227 g) sliced water chestnuts, drained
About 1/2 cup brown sugar
Combine the chicken livers, the soy sauce, the bacon slices, and the optional
ginger in a bowl and refrigerate for 2 to 4 hours. Drain off and discard the
soy sauce and cut each chicken liver in half (or smaller if needed to make a
bite-sized piece). Dip each slice of bacon in the brown sugar, lightly coating
both sides. Place the bacon on a flat work surface and place a slice of water
chestnut in the center. Place a piece of chicken liver on top of this. Fold
both ends of the bacon over the top of the chicken liver and secure all with a
toothpick. Bake on a wire rack placed over a shallow baking pan (to catch the
drippings) in a preheated 400F (200C) oven for 20 to 30 minutes, until the
bacon is crisp. Serve immediately. Makes 24 to 30 appetizers.