Yakitori
Yield: 2 Servings
Ingredients:
- 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
Instructions:
-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.
