This is a traditional Japanese charcoal-broiled chicken dish. Serve 4 to 6.
1/2 cup soy sauce
1/2 cup rice wine
1/4 cup sugar
1 lb. chicken breasts, cut in 1-inch cubes
1/2 lb. chicken livers, cut in half
4 to 6 scallions, cut in 2-inch lengths
Step 1. Combine soy sauce, rice wine and sugar.
Step 2. Thread chicken and livers onto skewers, ending with a piece of scallion on each skewer.
Step 3. Brush skewered meat with sauce. Grill over hot charcoal about 5 to 6 minutes or until chicken is tender, turning skewers frequently and basting with sauce continuously. Brush generously with sauce before serving.