Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Sake (rice wine) |
1 tablespoon | All purpose soy sauce |
2 teaspoons | Sugar |
1 \N | 1 inch piece ginger root; |
\N \N | Cut into paper thin slices |
8 \N | Chicken livers; trimmed of |
\N \N | All fat |
2 \N | Whole chicken breasts or 4 |
\N \N | Legs; boned and cut into 1 |
\N \N | Inch pieces |
8 \N | Scallions;including 3 inches |
\N \N | Of the green stems, cut into |
\N \N | 1 to 1 1/2 inch long pieces |
1½ cup | Teriyaki sauce |
\N \N | Kona sansho (Japanese pepper |
PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1½ 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.