Here sizzling, succulent chicken bits and scallions are glazed with a sweet soy sauce in their final moments of grilling. Popular in its native land as a grownup’s snack, it can also make a heartier main course if served with a miso-thickened soup, hot white rice, tart salad and assorted pungent pickles.
You will need about 20 short (
Cut the chicken into
Grill or broil the skewered chicken and livers
Meanwhile, in a small saucepan, combine the soy sauce, sugar, rice wine and syrupy rice wine and simmer, stirring, for 5–6 minutes until the sauce thickens a bit. Then lightly brush some of this glazing sauce on the grilling chicken and livers and continue to grill for a minute or so until the sauce begins to dry. Now brush on more sauce frequently and lavishly and grill for a final few minutes. Sprinkle on
© 1986 Elizabeth Andoh. All rights reserved.