Yield: 1 Servings
|3||Whole chicken breasts; skinned|
|1 bunch||Green onions|
|½ pounds||Chicken livers|
|⅔ cup||Soy sauce|
|⅓ cup||Dry sherry|
|2 teaspoons||Fresh ginger root; minced|
Remove any bone from the chicken. Cut into 1 inch cubes. Cut green onions into ¾ inch lengths Cut the livers in half (optional) Alternate the chicken cubes, scallions, and chicken livers on individual skewers (soaked in water, if bamboo). In a flat shallow glass or ceramic dish combine the remaining ingredients. Set the skewers in the soy mixture.
Turn to coat all sides and let marinate 20 miutes, turning often or basting with the marinade. Grill the skewers 4-5 inches from hot coals or preheated broiler 8 minutes, turning often, until lightly brown and cooked through.
Brush with marinade at least twice during cooking. Dip in toasted sesame seeds, if you wish.
NOTES : ¼ teaspoon ground ginger can replace fresh ginger as many recipes vary with as many cooks, I'm sure the substitution of a = little vinegar for the sherry would be all right. perhaps a small onion cut in crescent shapes could substitute for the = green onions.
Recipe by: Jean Hewitt's International Meatless Cookbook Posted to recipelu-digest by gpgb@... (Michael Bauman) on Mar 27, 1998