Recipe for Japanese Chicken, Water Chestnut, and Scallion Yakitori 
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Yield:
1
Ingredients:
Amount Ingredient
FOR THE MARINADE ----------------
1/2 cup soy sauce (preferably dark Japanese style)
1/2 cup dry Sherry
2 tbl sugar
1 tbl minced peeled fresh gingerroot
1 x garlic clove minced
1/4 tsp salt
12 x wooden skewers for skewering the chicken and vegetables
8 x skinless boneless chicken thighs cut into thirty-six 1 1/2-inch pieces
2 bn scallions (about 10), the white and pale green parts cut into twenty-four 1 1/2-inch lengths
Instructions:
Instructions: Make the marinade:
In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat. Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool.

On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2

water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken. In a large shallow baking dish arrange the kebabs once, for 30 minutes. Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting

them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through. Discard any remaining marinade.

Makes 12 yakitori, serving 4 to 6.

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