YAKITORI

YAKITORI Japanese chicken on skewers, marinate in teriyaki sauce then grilled. Absolutely delicious. Serves 4 6 to 8 Bamboo skewers soaked in water 4 boneless chicken breasts halves 8 Green onions, cut in 1 inch 15 Large white mushrooms TERIYAKI SAUCE 1/4 cup Soya sauce 1/4 cup Sake or dry sherry 2 tbsp Brown sugar 2 tsp Grated ginger root 1 Garlic clove, minced TERIYAKI SAUCE In a bowl, stir together until sugar has dissolved. Cut chicken in 1 inch [2.5 cm] pieced. Place chicken in bowl or storage bag, pour marinade over chicken and toss to coat. Cover and refrigerate for 2 to 3 hours. About 20 minutes before serving, alternate pieces of chicken, mushroom and green onion on skewers. Baste with sauce. Grill or broil about 10 minutes or until cooked through, turning and basting 3 or 4 times. Move away from heat or reduce heat if sauce starts to burn. Serve with steamed rice.