Teriyaki Chicken

1 boneless, skinless chicken breast
1 thumb sized piece of ginger root minced
1 clove of garlic smashed and diced
1 shot glass (4 tablespoons or 50 mls) of soy sauce
2 shot glasses (8 tablespoons or 100 mls) of dry sherry
1 teaspoon of sugar
1 teaspoon of cooking oil

Slice chicken length wise into four pieces, and thread onto two thin skewers or sharpened chop sticks. Mix the rest of the ingredients and use to marinate the chicken in a shallow dish for at least two hours.

Turn the meat at least once after the first hour. Broil 5 to 6 inches from heat, turning once, or on a charcoal grill for about 10 minutes.

Heat marinade until it starts to bubble and pour over cooked meat after it has been removed from the skewers.

Serve over rice.... 1/3 cup of raw rice grains, 2/3 cup of water. Heat until it just starts to boil, cover and reduce flame to the lowest level. Cook for 20 minutes without lifting the cover, and then let sit for an additional 5 minute with no heat before serving.

Serves 1