| Recipe: | Yakitori |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 2 |
| Difficulty: | N/A |
| Ingredients: | 2 tbsp Each dry sherry and canned chicken broth
1 tbsp teriyaki sauce
1/2 Clove garlic , thinly sliced
1/4 tsp Pared ginger root, thinly sliced
5 oz Skinned and boned chicken breast , 1-inch pieces
5 oz chicken livers
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| Directions: | 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 forat least 1 hour.
Onto each of four 12-inch wooden or metal skewers, starting and ending withmushroom 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 onserving plate and brush or pour any pan drippings over skewers.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
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