Serves 4<\/p>\n
Ingredients
\nThe sauce:<\/p>\n
* 1 tablespoon granulated sugar
\n * 1\/4 cup mirin (sweetened cooking sake)
\n * 1\/2 cup sake
\n * 1\/2 cup soy sauce<\/p>\n
Directions
\nMix ingredients over high heat and bring to a boil.
\nReduce heat to medium-low and simmer until reduced to one cup.
\n(About 10 to 15 min.) Set aside.<\/p>\n
Ingredients<\/p>\n
* 12 ounces of boned, skinless chicken
\n * 8 ounces of chicken livers
\n * cold water
\n * 4 medium dried chinese black mushrooms, soaked in hot water util soft
\n * 2 medium green bell peppers
\n * 1 medium leek
\n * 16 to 20 skewers
\n * 1 lemon, cut into wedges<\/p>\n
Directions
\nSoak the bambo skewers in cold water while you cut up the ingredients.<\/p>\n
Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover.
\nLet stand 5 min. then drain and pat dry.<\/p>\n
Remove the mushroom stems from the water and cut each cap into halves.
\nThen cut each green pepper into 1-inch squares.
\nCut the leeks into 1- inch legnths.<\/p>\n
Thread on the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce.
\nCook for about 3 to 4 min. Do not overcook or the chicken will be dry.
\nServe with the lemon wedges.<\/p>\n
[youtube=http:\/\/www.youtube.com\/watch?v=9Q0JfdP36kI]<\/p>\n