YIELD: 24 servings
6 lbs. boneless chicken breasts, diced
1 cup raisins, chopped
3⁄4 cup sake or pale dry sherry
3 Tbsps. dark soy sauce
3⁄4 cup chicken stock
6 Tbsps. raisins
6 Tbsps. roasted nuts
3 cups watercress or chopped lettuce
1. Mix 1 cup chopped raisins, sake and soy sauce, add chicken and marinate 10 minutes.
2. Remove chicken from marinade, and slide the diced chicken onto skewers. Add chicken stock to reserved marinade and bring to a boil. Continue to cook until thickened. (Alternatively, make 1⁄2 batch of marinade and discard after marinating chicken. Make an additional whole batch, add chicken stock, bring to boil and simmer until slightly thickened).
3. Grill chicken 5 to 8 minutes, until done. Serve with dipping sauce on bed of watercress or lettuce, garnished with raisins and nuts.
Recipe from California Raisin Marketing Board.