|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sake/Dry sherry||1⁄4 Cup (4 tbs)|
|Grated ginger root||1 Teaspoon|
|Chicken livers||1⁄2 Pound, cut in half|
|Whole chicken breast||1 Large, skinned, split, boned, and cut in 1-inch pieces|
|Green onions||6 , bias-sliced into 1-inch lengths|
In saucepan combine soy sauce, water, sake or sherry, sugar, and gingerroot.
Boil 1 minute; cool.
Marinate chicken livers, chicken cubes, and onion in soy mixture for 15 to 30 minutes at room temperature; turn once.
Drain, reserving marinade.
On skewers alternately thread chicken cubes, onion pieces, and chicken liver pieces.
Grill over hot coals 8 to 10 minutes or till done; turn and brush occasionally with reserved marinade.