Yakitori Chicken With Ginger, Garlic and Soy Sauce

INGREDIENTS
1 pound chicken livers, gizzards or boneless thigh meat
½ cup dark soy sauce or tamari
¼ cup mirin
2 tablespoons sake or dry sherry
1 tablespoon brown sugar
2 garlic cloves, peeled and smashed
½ teaspoon grated fresh ginger
 Scallions, thinly sliced, for garnish

Cut chicken into one-inch pieces and place in a shallow dish.

In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).

If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. 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. Serve drizzled with reserved sauce and garnished with scallions.