Yakitori - Japanese Recipe (Main Course)

2 tb Each dry sherry and canned -chicken broth
5 oz Skinned and boned chicken-breast, 1-inch pieces
1 tb Teriyaki sauce
5 oz Chicken livers
1/2 Clove garlic, thinly sliced
8 sm Mushroom caps
1/4 ts Pared ginger root, thinly
4 md Scallions cut in 1-inch -sliced -pieces
Recipe Method
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
Serves 2