*  Exported from  MasterCook  *

                                 YAKITORI

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chicken                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.
 


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