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1 tablespoon granulated sugar
1/4 cup mirin
1/2 cup sake
1/2 cup soy sauce

12 ounces boned chicken
8 ounces chicken livers
cold water
4 medium chinese black mushrooms
2 medium green bell peppers
1 medium leek
16 to 20 skewers
seven spice powder
1 lemon, cut into wedges

Mix the sugar, mirin, sake and the soy sauce over high heat and
bring to a boil. Reduce heat to medium - low and simmer until
reduced to one cup. (about 10 to 15 min.) and reserve sauce.

Cut the chicken into squares and the liver into squares and place
the livers into the cold water and cover. Let stand 5 minutes, then
drain and pat dry remove the mushroom stems and cut each cap into
halves. Cut each green pepper in half, then cut each half crosswise
in half.

Cut the leeks into 1 inch lengths. Soak the bambo skewers in cold
water for 10 minutes. Then thread on the pieces of food in
alternating order. Then place on the grill and baste the skewers
of food with the sauce. Cook for about 3 to 4 min. do not over
cook or the chicken will be dry.

Serve immediately and pass with the lemon wedges and spice.


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