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| 2 Esslöffel | Each dry sherry and canned chicken broth |
| 1 Esslöffel | Teriyaki sauce |
| 1/2 | Clove garlic thinly sliced |
| 1/4 Teelöffel | Pared ginger root, thinly sliced |
| 5 x ca. 30 g | Skinned and boned chicken breast, 1-inch pieces |
| 5 x ca. 30 g | Chicken livers |
| 8 klein | Mushroom caps |
| 4 mittel | Scallions cut in 1-inch pieces |
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In small stainless-steel or glass mixing bowl combine sherry, chicken broth, teriyaki sauce, garlic and ginger; mix well. Add chicken and livers and toss to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour.
Onto each of four 12-inch wooden or metal skewers, starting and ending with mushroom cap and alternating remaining ingredients, thread 2 mushroom caps, 1/4 each of the chicken pieces, livers and scallions. Remove and discard garlic and ginger from marinade, reserving marinade. Set skewers on nonstick baking sheet and broil 4 to 5 inches from heat source, turning once and brushing frequently with marinade, until livers are browned and firm and chicken is tender, 2 to 3 minutes on each side. Arrange skewers on serving plate and brush or pour any pan drippings over skewers.
[Weight Watchers New International Cookbook]
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