Japanese Style Chicken
|Whole chicken breasts||4 Large|
|Peanut oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Grated fresh gingerroot/1 teaspoon ground ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Mushroom caps||18 (Fresh)|
|Zucchini||3 Medium, cut in 1-inch slices|
Cut breasts through white cartilage at V of neck.
Using both hands, grasp the small bones on either side.
Bend each side back, pushing up with fingers to snap out breastbone.
To split breast, cut in two lengthwise pieces.
Working out from center, pound each to form 5x5-inch cutlet.
Cut into strips about 1 inch wide.
Combine next seven ingredients.
Place chicken in shallow baking dish; pour marinade over.
Cover; refrigerate 4 to 6 hours, spooning marinade over occasionally.
Remove chicken, reserving marinade.
Pour some boiling water over mushrooms in bowl.
Let stand 1 minute; drain.
On long skewers thread chicken accordion-style alternately with zucchini and mushrooms.
Grill over medium hot coals for 12 to 15 minutes; turning and basting often with marinade.