|Carrots||2 Large, cut into 1/2 inch pieces|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Bacon slices||12 , cut in half|
|Onions||2 Medium, quartered|
|Green pepper||1 Large, cut into 1 inch pieces|
|Hot cooked rice||1 Cup (16 tbs)|
Cook carrots 1 minute in boiling water to cover.
Drain and set aside.
Cut chicken livers in half.
Dip each half into soy sauce.
Combine remaining soy sauce, sugar, and ginger, stirring until sugar dissolves.
Set chicken livers and soy sauce mixture aside.
Cut water chestnuts into thirds.
Place a piece of water chestnut and a piece of chicken liver on each piece of bacon; roll up.
Alternate chicken liver bundles and vegetables on skewers.
Grill kabobs 15 to 20 minutes over medium coals or until chicken livers are done.
Turn and baste frequently with soy sauce mixture.