Yakitori Chicken With Ginger, Garlic and Soy Sauce

• 1 pound chicken livers, gizzards or boneless thigh meat
• 1/2 cup dark soy sauce or tamari
• 1/4 cup mirin
• 2 tablespoons sake or dry sherry
• 1 tablespoon brown sugar
• 2 garlic cloves, peeled and smashed
• 1/2 teaspoon grated fresh ginger
• Scallions, thinly sliced, for garnish

1. Cut chicken into one-inch pieces and place in a shallow dish.
2. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger.
3. Bring to a simmer and cook for 7 minutes, until thickened.
4. Reserve 2 tablespoons sauce for serving.
5. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
6. If using wooden or bamboo skewers, soak them in water for one hour.
7. Preheat grill or broiler.
8. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs.
9. Serve drizzled with reserved sauce and garnished with scallions.

chicken livers, soy sauce, mirin, sake, brown sugar, garlic, ginger, scallions

Taken from cooking.nytimes.com/recipes/1013201 (may not work)