Chef Melvin's Recipe Book!
Ingredients:
2 1/2 tablespoons sake or dry sherry
1 1/2 teaspoons sugar
3 teaspoons Japanese soy sauce
3cm piece fresh ginger thinly sliced
185g chicken livers cleaned and halved
Meat from two whole chicken breats cut into 3cm squares
Teriyaki sauce:
1/4 cup mirin or sweet sherry
1/4 cup soy sauce
1/4 cup chicken stock
Bamboo Skewers
Method of preparation:
Mix sake, sugar, soy sauce and ginger in a bowl, then add the chicken livers and mix well. Cover the bowl and leave to stand in the refrigerator for at least 4 hours or overnight, turning occasionally.
Place the chicken liver halves on skewers, about three or four to a skewer.
Thread pieces of chicken breast on seperate skewers, about 3 or 4 to a skewer.
In a bowl, mix the teriyaki sauce ingredients and out aside.
Preheat bearbecue or grill.
Dip skewers in teriyaki sauce and barbecue, dipping into sauce again halfway through cooking.
Serve hot.
