3 lb. chicken breasts
1 lb. chicken livers
1 bunch green onions, cut into 1-inch lengths
1 cup soy sauce
1/4 cup sugar
1 tbsp. salad oil
2 cloves garlic, crushed
3/4 tsp. ground ginger -OR-
1 tbsp. grated fresh ginger root

Skin and bone chicken, keeping meat in one piece; cut into 1-inch lengths. Thread bamboo skewers each with a chicken piece, a green onion piece, and a chicken liver piece. Blend together soy sauce, sugar, oil, garlic and ginger. Place kabobs in large shallow baking pan; pour sauce over. Brush each kabob thoroughly with sauce. Marinate about 1 hour and remove; reserve marinade.

Broil 5-inches below preheated broiler 3 minutes on each side, brushing with reserved marinade after turning.

Makes about 4 dozen appetizers.

Submitted by: Alice Brown