Chicken, Water Chestnut, and Scallion Yakitori

IT'S ALWAYS PARTY TIME at Lawry's The Prime Rib, especially this year, as we celebrate the 70th anniversary of our Beverly Hills restaurant's founding. Executive Chef Walter Eckstein shares one of his fabulous hors d'oeuvres recipes, perfect for your own summer parties at home.

Chicken, Water Chestnut, and Scallion Yakitori

Yields 12 hors d'oeuvres

For marinade:
½ cup soy sauce
½ cup dry sherry
2 tablespoons sugar
1 tablespoon fresh ginger, minced
1 clove garlic, minced
Salt and fresh ground black pepper

Combine all of the ingredients above. Bring to boil and simmer 5 minutes. Set aside to cool.

For chicken:
12 wooden skewers cut to 4" lengths (soak in water to avoid burning)
8 boneless, skinless chicken thighs cut into thirty-six 1½-inch pieces
2 bunches scallions, white and green parts, cut into 1½-inch lengths
24 canned whole water chestnuts

On each skewer, alternate 3 pieces of chicken with scallions and 2 water chestnuts.

Begin and end with chicken.

Place the skewers in a shallow baking dish and pour the marinade over, reserving some for basting.

Marinate at room temperature for 30 minutes or overnight in the refrigerator.

Pre-heat the broiler. Line a baking sheet with aluminum foil.

Arrange the skewers in a single layer and broil 4 inches from the flame.

Baste with marinade after 5 minutes. Turn over and cook until done (approximately 5 minutes).

Alternatively, the skewers can be grilled on a barbecue. Serve with hot Chinese-style mustard for dipping.