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 to 1 1/2 inch long pieces
1 1/2 c Teriyaki sauce
Kona sansho (Japanese pepper
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.
Time/Life 'Foods of the World', Recipes: The Cooking of Japan
Earl Cravens
earl.cravens@mgmtsys.com
