|Chicken livers||3⁄4 Pound|
|Sliced bacon||1⁄2 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, pressed or minced|
|Crushed dried hot red chilies||1⁄2 Teaspoon|
|Thin fresh ginger slices||6 (Quarter Size)|
Rinse livers and pat dry, then cut each in half.
Cut each bacon slice in half.
Fold each piece of liver around a water chestnut, then wrap with a half-slice of bacon and carefully fasten with small, slender wooden picks.
In a bowl, combine soy, garlic, chiles, and ginger.
Add chicken liver bundles, cover, and refrigerate for at least 2 or up to 8 hours, turning occasionally.
Then place bundles on a rack in a 10- by 15-inch broiler pan; broil about 6 inches below heat, turning once or twice, until bacon is crisp, 5 to 8 minutes.