Name: Yakitori (Broiled Chicken, Scallions and Chicken Livers)
Ingredients: 3 tb Sake (rice wine); 1 tb All purpose soy sauce; 2 ts Sugar; 1 1 inch piece ginger root;; Cut into paper thin slices; 8 Chicken livers; trimmed of; All fat; 2 Whole chicken breasts or 4; Legs; boned and cut into 1; Inch pieces; 8 Scallions;including 3 inches; Of the green stems, cut into; 1 to 1 1/2 inch long pieces; 1 1/2 c Teriyaki sauce; Kona sansho (Japanese pepper

We must understand how to separate our “who” from our “do.” What we do does not gain us God’s affection. Who we are by virtue of His unconditional love constrains us through the power of our gratitude to obey Him. If we ever invert these relationships (as is the instinctive, natural impulse of all humanity) by assuming that who we are before God is a consequence of what we do for Him, then we make God’s love conditional and our security questionable.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Meats	Japanese	Japan, Chicken, Main dish, Yakimono, Time/life	4	Servings

INGREDIENTS

3	tb	Sake (rice wine)
1	tb	All purpose soy sauce
2	ts	Sugar
1		1 inch piece ginger root;
		Cut into paper thin slices
8		Chicken livers; trimmed of
		All fat
2		Whole chicken breasts or 4
		Legs; boned and cut into 1
		Inch pieces
8		Scallions;including 3 inches
		Of the green stems, cut into
		1 to 1 1/2 inch long pieces
1 1/2	c	Teriyaki sauce
		Kona sansho (Japanese pepper

INSTRUCTIONS

PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a
1 to 1 1/2 quart mixing bowl and add the chicken livers. Turn them about in
the marinade to moisten them well, and marinate at room temperature for at
least 6 hours, or overnight in the refrigerator. Then remove the livers
from the marinade and cut each one in half. Reserve the marinade.
2.  On each of 4 small skewers, string 4 halved chicken livers.  On each of
8 additional skewers, alternate 4 chunks of chicken with 3 strips of
scallion.
  TO COOK:
Preheat the broiler, or light a hibachi or charcoal grill.  Broil the
skewered livers about 3 inches from the heat for about 4 minutes. Then dip
them in the teriyaki sauce and broil for 4 to 5 minutes on the other side.
Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki sauce and
broil on one side for 2 or 3 minutes.  dip again into the sauce, grill for
2 minute, dip once more, and grill on the other side for an additional 2
minutes.  The entire grilling should take 6 to 7 minutes in all.
  TO SERVE:
Place 1 skewer of chicken livers and 2 skewers of chicken and scallions
on each serving plate.  sprinkle with a little kona sansho, and moisten
each skewer with a ts. or so of the marinade.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”

Consider how our Lord Himself resisted Satan when He was tempted in the wilderness (see Matthew 4 and Luke 4.) Jesus did not "bind" Satan. In all three instances of Satan's temptations, our Lord quoted Scripture, and the devil was repelled ("he left Him for a season.") We should follow our Lord's example when attacked or tempted. And let's not forget that if we are going to quote Scripture, we must know Scripture! Our Lord quoted three times from the book of Deuteronomy. How many of us can quote three verses from the book of Deuteronomy? Knowledge of the Word of God is important for repelling Satan, and is crucial for Christian growth and living as well. As He was growing up, the Lord Jesus must have spent a lot of time memorizing the Word of God (see Luke 2:52). What an example for us to follow!

David Reid