*  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.



                  - - - - - - - - - - - - - - - - - -