Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 tb Sake (rice wine)
- 1 tb All purpose soy sauce
- 2 ts Sugar
- 1 1 inch piece ginger root;
- Cut into paper thin slices
- 8 Chicken livers; trimmed of
- All fat
- 2 Whole chicken breasts or 4
- Legs; boned and cut into 1
- Inch pieces
- 8 Scallions;including 3 inches
- Of the green stems, cut into
- 1 1 to 1 1/2 inch long pieces
- 1 1/2 c Teriyaki sauce
- Kona sansho (Japanese pepper
Preparation
PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
