Home

This is one of Japan's favourite dishes. The chicken can either be grilled or barbecued - the Cooking time remains the same. For an authentic touch, use sake, the Japanese rice wine, instead of the dry sherry suggested here, and shoyu, Japanese soy sauce, which is both lighter and healthier than its Chinese equivalent. Both are essential in Japanese cooking. Serve with plain boiled rice and an oriental stir-fry of colourful vegetables such as baby sweetcorn, red peppers, mangetouts and bean sprouts. Preparation time : 10-15 minutes, plus 30 minutes to 12 hours marinating time, Cooking time : 10 minutes, Calories per serving: 305

1. If you are using frozen chicken livers, defrost them thoroughly. If you need to bone the chicken breasts, strip the skin and turn the pieces bone side up. Cut away the bones and remove the tendons by stroking them with a knife. Then trim the meat and cut the breasts, thighs and livers into large cubes of the same size, and set them aside.

2. Crush the garlic and ginger with the peppercorns in a mortar and pestle. Place them in a shallow dish and add the sake or sherry, shoyu or soy sauce and sugar.

3. Stir well to mix, then add the cubes of chicken and liver. Cover the dish and leave it to marinate for at least 30 minutes, stirring occasionally to ensure the chicken is evenly coated.

4. Preheat the grill to a high temperature. Reserving the marinade, thread the chicken and chicken liver pieces alternately onto skewers.

5. Place them on a lightly oiled grill rack and grill them for 10 minutes, turning frequently and basting with the reserved marinade. Garnish with spring onion tassels if desired and serve freshly cooked.

0 comments Heading: Comments: Name:

more information

See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.