Japanese Chicken Yakitori
|Japanese soy sauce||1⁄2 Cup (8 tbs)|
|Sake/Dry sherry||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Grated fresh ginger||1 1⁄2 Teaspoon|
|Chicken breasts||3 Pound, boned, skinned and cut into 1 1/2-inch cubes|
|Green onions||6 , cut into 1-inch lengths (White Part Only)|
|Chopped chives||1 Tablespoon (For Garnish)|
|Green onion||1 (For Garnish)|
For marinade: Combine all ingredients in saucepan.
Simmer for 1 minute; cool.
Alternately thread chicken and green onions onto wooden skewers.
Prepare hibachi or barbecue, or preheat broiler.
Dip skewers into marinade, coating well.
Cook for 3 to 4 inches from heat, basting frequently or dipping skewers back into marinade, until crisp and well glazed, about 4 to 5 minutes on each side.
Sprinkle with chives and green onion.