MAKES: 24 servings   READY IN: 1 hour

6 chicken livers, quartered
12 slices bacon, halved crosswise
12 water chestnuts, halved

FOR MARINADE:
1/4 cup soy sauce
2 tablespoons dry sherry (optional)
1 teaspoon fresh ginger minced (or 1/2 teaspoon ground ginger)
2 teaspoons light brown sugar
1/2 clove garlic, crushed

Combine marinade ingredients in small bowl and whisk until sugar is dissolved. Add chicken livers and water chestnuts, stir well, cover, and refrigerate for at least 1/2 hour. Place 1 piece of chicken liver and 1 piece of water chestnut in center of each bacon strip half. Wrap bacon around livers and water chestnuts and secure each rumaki with a toothpick. Place on broiler pan or shallow baking pan about 5-6 inches from heat. Broil until bacon is crisp, about 10-15 minutes. Serve hot. NOTE: Rumaki can also be baked for 20-25 minutes in a 375 degree oven.