- 1 lb skinless boneless chicken thighs
- 3 bunches large scallions
- 1/4 cup sweet rice wine
- 3 tablespoons sake
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- Vegetable oil
- 12 wooden skewers
Preheat broiler. Place a wire rack on to a broiler pan lined with foil, brush the rack with vegetable oil, set aside.
Cut the scallions into 1 and a half inch pieces and blanche in boiling water for 1 minute to soften them up. Cut the chicken in to 1 inch pieces.
Add the rice wine, sake, soy sauce, and sugar to a boil over medium-high heat. Continue to boil uncoverred for about 5 minutes, or until the sauce is reduced to about 1/3 of a cup. (Note: Do yourself a favor a make extra sauce for dipping)
Thread each skewer with the chicken and scallion pieces, you should be able to fit about three pieces of each per skewer. Place the skewers on the wire rack and brush liberally with the sauce. Broil the chicken for 4 minutes per side, brushing again when you flip. The chicken should be lightly charred and cooked through. Serve with extra sauce for dipping.