Yakitori

Categories: Japanese | Chicken | Appetizers

Serves: 2 Servings

Ingredients:

2 tb Each dry sherry and canned
-chicken broth
1 tb Teriyaki sauce
1/2 Clove garlic, thinly sliced
1/4 ts Pared ginger root, thinly
-sliced
5 oz Skinned and boned chicken
-breast, 1-inch pieces
5 oz Chicken livers
8 sm Mushroom caps
4 md Scallions cut in 1-inch
-pieces

Instructions:
In small stainless-steel or glass mixing bowl combine sherry, chicken
broth, teriyaki sauce, garlic and ginger; mix well. Add chicken and livers
and toss to coat with marinade. Cover with plastic wrap and refrigerate for
at least 1 hour.

Onto each of four 12-inch wooden or metal skewers, starting and ending with
mushroom cap and alternating remaining ingredients, thread 2 mushroom caps,
1/4 each of the chicken pieces, livers and scallions. Remove and discard
garlic and ginger from marinade, reserving marinade. Set skewers on
nonstick baking sheet and broil 4 to 5 inches from heat source, turning
once and brushing frequently with marinade, until livers are browned and
firm and chicken is tender, 2 to 3 minutes on each side. Arrange skewers on
serving plate and brush or pour any pan drippings over skewers.

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Posted by Fred Peters.

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