¼ cup dry sherry
¼ cup soy sauce
2 Tablespoons olive oil
1 Tablespoon sugar
¼ teaspoon garlic powder
⅛ teaspoon ground ginger
¼ cup water
12 chicken livers (12 to 14 ounces), cut in half
½ of an 8-ounce can (24) sliced water chestnuts, drained
12 slices center cut bacon, cut in half crosswise
Combine wine, soy sauce, oil, sugar, garlic powder, ginger, and water. Stir in livers and water chestnuts. Cover; chill 4 to 24 hours.
Cook bacon slightly. Drain. Drain livers and water chestnuts. Wrap a bacon piece around a liver half and a water chestnut slice. Secure with a wooden toothpick.
Broil 4 inches from heat for 6 to 8 minutes or until livers are no longer pink; turn once. Serve warm.