Yakitori

For the Yakitori

• 2 bunches scallions, trimmed
• 1½ pounds boneless, skinless chicken breasts

1. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the scallions and chicken breasts into uniform 1½-inch pieces and double skewer them as shown in Preparing the Chicken, Steps 1 through 3. Refrigerate, covered, until