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.
