1/2 lb. chicken liver

SAUCE:

1 1/2 tbsp. honey
1/8 tsp. garlic powder
1/8 tsp. ground ginger
1 tbsp. soy sauce
2 tbsp. green onion, thinly sliced
2 tbsp. salad oil
18 slices bacon
1 can water chestnuts, cut in half

Dip liver quickly in and out of hot water to remove strong flavor and also for easier handling. Drain well. Cut in half. Combine sauce ingredients. Pour over liver and marinate 3 hours. Stir occasionally. Cook bacon a few minutes before cutting in half for easier handling. Wrap a piece of bacon around the water chestnut and the liver. Secure with toothpick. Broil 2 inches from heat for 10 minutes. Turn. Broil a few minutes more until bacon is crisp. Or place on a wire rack over a shallow roasting pan. Bake at 400 degrees for 20 minutes or until bacon is crisp. Turn once. May also use chicken meat.