|Chicken livers||1 Pound|
|Canned whole water chestnuts||10 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dry sherry||2 Tablespoon|
|Freshly grated ginger||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
Wash chicken livers thoroughly.
Drain on paper towel.
Trim and cut livers in half and set aside.
In a large bowl, combine marinade ingredients.
Add livers, making sure each piece is covered by the marinade.
Marinate for at least 1 hour.
Cut bacon into small pieces.
Drain water chestnuts.
Thread a water chestnut, then a chicken liver, then a piece of bacon on each skewer.
Repeat the procedure until all the ingredients are used up.
Place on barbecue grill over hot coals.
Cook, basting frequently with the marinade, 10 to 12 minutes, turning often.