| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Japanese, Chicken, Appetizers |
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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