| 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
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