All Easy Recipes. Cook all that you can cook. Broiled Chicken, Scallions And Chicken Livers
What You Need:            (To Serve: 4)
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  • 3 tablespoons sake (rice wine)
  • 1 tablespoon Japanese all-purpose soy sauce
  • 2 teaspoons sugar
  • A 1-inch piece scraped fresh 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 inch- long pieces
  • 1 cups teriyaki sauce
  • Kona sansho (Japanese pepper)

  • How To Cook:
    1. Combine the sake, soy sauce, sugar and sliced ginger in a 1- to 1-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.

    3. 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.

    4. 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 minutes, 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.

    5. 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 teaspoon or so of the marinade.

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