| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Japanese | 1 | Servings |
INGREDIENTS
| 12 | oz | Boned chicken |
| 8 | oz | Chicken livers |
| Cold water | ||
| 4 | md | Chinese black mushrooms |
| 2 | md | Green bell peppers |
| 1 | md | Leek |
| 16 | Skewers (up to 20) | |
| Seven spice powder | ||
| 1 | Lemon, cut into wedges | |
| 1 | tb | Granulated sugar |
| 1/4 | c | Mirin (sweetened cooing sake) |
| 1/2 | c | Sake |
| 1/2 | c | Soy sauce |
INSTRUCTIONS
THE SAUCE Sauce: mix the sugar, mirin, sake and the soy sauce over high heat and bring to a boil. Reduce heat to medium - low and simmer until reduced to one cup. (about 10 to 15 min.) and reserve sauce. Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. let stand 5 min. then drain and pat dry Remove the mushroom stems and cut each cap into halves. then cut each green pepper in half. then cut each half crosswise in half. cut the leeks into 1- inch legnths. soak the bambo skewers in cold water for 10- min. then thread on the pieces of food in alternating order. then place on the grill and baste the skewers of food with the sauce. cook for about 3 to 4 min. do not over cook or the chicken will be dry. serve immediately and pass with the lemon wedges and spice. Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on Mon, 13 Feb 1995.
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