Yakitori Chicken & Vegetables
|Sesame seed||2 Tablespoon|
|Chicken breasts||4 1⁄2 Pound, skinned, boned, and split in half (3 In Number, 1 1/2 Pound Each)|
|Sherry soy marinade||3 Tablespoon|
|Oriental eggplants||6 Medium|
|Shiitake mushrooms||18 Large|
Toast sesame seed in a small frying pan over medium heat until golden, about 3 minutes; shake pan often.
Rinse chicken and pat dry.
Cut each breast half into 6 or 7 equal-size chunks, then place in a bowl.
Pour 1/4 cup of the marinade over chicken and mix gently; reserve remaining marinade.
Cover and chill 1 to 8 hours.
Lift chicken from marinade and thread equally on 6 metal skewers.
Set chicken aside; discard marinade in bowl.
Slash each eggplant lengthwise or crosswise in 4 or 5 places, making evenly spaced cuts 1/3 inch deep.
Cut mushroom stems flush with caps.
Place eggplants on a lightly greased grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds).
Cook, turning often, until eggplants are slightly charred and very soft when pressed, 30 to 35 minutes.
After eggplants have cooked for about 20 minutes, start cooking mushrooms and chicken.
Dip mushrooms in reserved marinade, drain briefly, and set on grill.
Cook about 5 minutes; turn over and continue to cook until softened and lightly browned, about 5 minutes longer.
At the same time you lay mushrooms on grill, place chicken on grill and cook, turning occasionally until no longer pink in center (cut to test), 10 to 12 minutes.
Arrange skewers, mushrooms, and eggplants on 1 or 2 shallow platters.
Pull each eggplant apart at slashes to expose flesh.
Moisten chicken and vegetables with reserved marinade and sprinkle with sesame seed.
Offer any remaining marinade to add to taste.