|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Grated ginger||2 Teaspoon|
|Chicken livers||3⁄4 Pound|
|Canned water chestnuts||5 1⁄2 Ounce|
1. In a small, shallow dish, combine sherry, soy sauce, oil, garlic, ginger, and molasses. Trim chicken livers and cut in half. Place in marinade, stirring to coat all over. Marinate 30 minutes at room temperature or up to 3 hours in refrigerator. Add water chestnuts during last 15 minutes of marinating time. Cut scallion greens into 2-inch lengths and slice each piece lengthwise in half.
2. Preheat broiler. Wrap a piece of bacon around a piece of liver, a water chestnut, and a scallion slice to make about 30 appetizers. Secure with toothpicks. Arrange in a single layer on a broiler pan.
3. Broil about 6 inches from heat 10 to 14 minutes, turning once, until bacon is crisp and livers are no longer pink.