1 1/2" piece ginger, peeled and
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. curry powder
6 chicken livers, each cut into 4 pieces of equal size
12 canned water chestnuts, drained and halved
8 slices bacon, cut crosswise into thirds
Soak 24 wooden toothpicks in a bowl
of water for one hour. Set
aside. Put ginger, soy sauce, Worcestershire, sugar and curry
powder into a medium bowl and stir until sugar dissolves. Add
chicken livers and water chestnuts and toss until well coated.
Cover and marinate in refrigerator for one hour.
Preheat broiler. Drain
toothpicks and set aside. Drain chicken
livers and water chestnuts and set aside.
Put 1 piece of chicken liver in the middle of each piece of bacon,
then top each piece of liver with a water chestnut half. Wrap bacon
around these totally and secure with a toothpick. Transfer to a baking
sheet, placing about an inch apart and broil, turning once, until bacon is
crisp and liver is cooked through. About 5-6 minutes.