• 13 ounces chicken livers, trimmed and cut in 3/4 inch pieces
• 1/4 cup dark soy sauce
• 1/4 cup dry sherry
• 1/4 cup lemon juice
• 2 cloves garlic, crushed
• 1-1/2 tsp. fresh ginger, grated
• 2 Tbs. oil
• 3/4 lb. canned sliced water chestnuts, drained
• 15 bacon slices, cut into 2 inch pieces
• toothpick

Combine first 6 ingredients in a bowl. Cover and marinate in refrigerator 2 hours. Heat oil in a heavy nonstick skillet over medium high heat. Add liver mixture and cook about 5 minutes, stirring until livers are lightly browned all over and tender. Drain livers, discard liquid and cool. Turn on broiler. Wrap a piece of liver and a slice of water chestnut in a piece of bacon and secure with a toothpick. Repeat with remaining livers, water chestnuts and bacon. Arrange on a broiler pan. Broil 3-4 minutes, turning once, until bacon is crisp and lightly browned. Serve immediately.

Per serving: calories 385, fat 21.8g, 51% calories from fat, cholesterol 604mg, protein 31.3g, carbohydrates 15.1g, fiber 2.4g, sugar 3.7g, sodium 1435mg, diet points 9.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.1, Bread: 0.0, Lean meat: 0.9, Fat: 3.6, Sugar: 0.0, Very lean meat protein: 2.8

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The recommended wines are: White Zinfandel, Zinfandel, or Chablis.