Recipe for Yakitori - Recipes Worldwide

2.00	tb	Each dry sherry and canned
		-chicken broth
1.00	tb	Teriyaki sauce
0.50		Clove garlic, thinly sliced
0.25	ts	Pared ginger root, thinly
		-sliced
5.00	oz	Skinned and boned chicken
		-breast, 1-inch pieces
5.00	oz	Chicken livers
8.00	sm	Mushroom caps
4.00	md	Scallions cut in 1-inch
		-pieces

Instructions:
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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