Wednesday, May 9, 2012


This is a recipe from a small "Fresh Mushroom Cookbook" from 1967.  This is exactly as written.

Total elegance is achieved in at-the-table hibachi cooking.  This charming Oriental manner of serving is really quite simple.  The most important thing is pre-planning.  Prepare kabobs in advance, place on decorated trays.

4 whole chicken breasts, boned
3/4 cup shoyu (soy) sauce
3/4 cup semi-sweet sherry
2 teaspoons brown sugar
1/2 teaspoon ginger powder
40 small to medium mushrooms
20 cocktail onions
2 red bell peppers, cut in squares

Cut boned chicken breasts into 1 inch cubes, making about 40 cubes.  Combine soy sauce, sherry, sugar, and ginger ina sauce pan and bring to a boil.  Simmer until reduced about 1/4.  Cool and add chicken.  Marinate at least an hour.  Using bamboo skewers which have been soaked in water to prevent burning, thread a chicken cube, a mushroom, an onion, a piece of pepper, a mushroom and a chicken cube.  Just before grilling, brush each skewer with sauce and grill on hibachi until lightly browned, turning once.  20 servings.

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