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Chicken Yakitori

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      Title: CHICKEN YAKITORI
 Categories: Poultry
      Yield: 1 Servings
 
    1/4 c  Honey
    1/4 c  Mirin (a sweetened rice
           -wine, available in Oriental
           -markets)
    1/4 c  Dark soy sauce
      2 lb Boneless, skinless chicken
           -breasts
      2 bn Scallions, cut into 2-inch
           -lengths
 
  1. Combine the honey, mirin, and soy in a small saucepan. Bring to a
  boil and simmer for 5 minutes. Cool to room temperature. (This sauce
  may be made 4 to 5 days in advance and refrigerated until needed.) 2.
  Split the chicken breasts in half down the center. Cut each half into
  1-inch wide horizontal strips. 3. Alternately skewer the chicken and
  scallion pieces. Pour the marinade over all and let sit for 20 to 30
  minutes. When ready to server, grill over hot coals 4 inches from the
  heat source, 3 minutes per side, bast- ing with any extra marinade.
  
  6 to 8 appetizer portions; 4 main-course portions
  
  Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
 
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