Chicken Yakitori

The Japanese, with limited produce, achieve variety by methods of cooking. Yaki is broiling or grilling; tori is chicken. Yakitori is grilled chicken on a skewer.

3/4 cup soy sauce (preferably Japanese)
3\4 cup sake (Japanese rice wine)
1 tablespoon sugar
1 small knob of fresh ginger, peeled and squeezed through a garlic press
2 to 2 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch squares
12 scallions (white and light green part only), cut into 1-inch pieces

1. Prepare a barbecue, hibachi grill, or broiler.

2. In a medium bowl, combine the soy sauce, sake, sugar, and ginger and stir until the sugar dissolves. Add the chicken and scallions and toss to coat. Marinate for 15 to 30 minutes, turning once or twice.

3. Alternately thread the chicken and scallions on 6 bamboo skewers (soaked in water) or metal skewers. Reserve the marinade.

4. Grill or broil 4 to 6 inches from the heat, basting with the marinade and turning once, for 8 to 10 minutes, until the chicken is crisp and cooked through.

SERVES 6