1 pound chicken livers
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons cooking oil
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 cup water
1 8-oz. can sliced water chestnuts
14-16 slices bacon
Rinse livers under cold water; drain. Cut any extra-big livers and try to get them all uniform size. You should have about 24 pieces of liver. Place livers in bowl with lid, or marinating dish. In a separate bowl, combine vinegar, soy sauce, sugar, oil, seasonings and water. Pour over livers in bowl and stir to coat well. Let sit, covered, in refrigerator up to 4 hours, or overnight, stirring occasionally.
Take bacon and cut each piece in half and cut in half lengthwise.
When ready to bake, drain marinade from livers. Take a piece of liver and a slice of water chestnut; wrap a piece of bacon around them and secure with a toothpick.
Place under broiler in oven for about 8 minutes, until liver is done. Turn at least once.