YAKITORI

• 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.