Chicken Mushroom Water Chestnut Skewer
|Chicken breast||2 Pound, boned|
|Shoyu||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Onion||1 Medium, chopped into large cubes|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Fresh ginger root slices||10 (Several Slices)|
|Whole mushrooms||3⁄4 Can (7.5 oz) (1 Small Can)|
|Canned water chestnut||1 Can (10 oz)|
Cut chicken breasts along grain into 3 - 4 strips, cut into bite-size cubes.
Combine shoyu, wine, mustard, pepper, parsley, onion, oil and ginger for marinade.
Add chicken pieces, mushrooms and waterchestnuts and marinate one hour at room temperature or 24 hours in refrigerator.
Place chicken, mushroom, waterchestnut and onion on 6-inch skewer which has been soaked in water to prevent burning.
Broil for 3 minutes per side, do not overcook.
Chicken should be lightly browned and juicy inside.