Yakitori
- 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
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
