Yakitori (broiled chicken~ scallions & chicke
Yield: 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
Instructions:
Kona sansho (Japanese pepper 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.
