2 c. soy sauce
1 c. chicken broth
1 tbsp. sugar
1 bay leaf
Sm. piece of stick cinnamon
1 sliced clove garlic
A little sliced ginger root
1 lb. chicken livers
1 sm. can water chestnuts
Fat or oil for deep frying

Combine soy sauce and broth and seasonings in sauce pan and bring to a boil. Simmer about 5 minutes. Simmer chicken liver in sauce about 10 minutes, then let cool. Cut chicken livers in half (or in thick slices), water chestnuts in thirds, and bacon into 2 or 3 pieces each. Wrap a piece of bacon around a piece of cooked chicken liver and water chestnut slice. Secure with toothpick. Quickly fry in hot fat or oil until bacon is crisp. Drain on paper towel. Serve hot.