Yakitori Recipe
Yield: 2 ServingsRecipe by luhu.jp
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 ounce: Skinned and boned chicken breast, 1-inch pieces
5 ounce: Chicken livers,
8 small: Mushroom caps,
4 medium: Scallions cut in 1-inch pieces,
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 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.
Source from luhu.jp
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.
Source from luhu.jp