chicken thigh fillet
japaneese soy sauce
spring onions, cut diagonally into 2cm pieces
- Soak 25 wooden skewers in water for 20 minutes.
- Cut chicken into bit size pieces.
- Combine sake, soy, mirin, and sugar in small pan, bring to boil, set aside.
- Thread chicken on skewers, alternatively with the scallions.
- Place skewers on foil lined tray and cook under preheated grill, turning and brusshing frequently with sauce for 7 - 8 mins, or til chicken is cooked.