Japanese Recipes (Main Course)

Yakitori

Ingredients

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

Method

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. Serves 2.