Chicken Yakitori with Scallions

Teriyaki sauce:

1/4 C. rice wine vinegar

2 T. brown sugar

1/4 C. soy sauce

1 T. fresh ginger root, coating scraped off with the tip of a spoon and finely minced

2 T. sliced scallions, white and tender green parts only (1 or 2 scallions)

1/4 C. cornstarch dissolved in 1/4 C. water

2 pounds boneless chicken breasts, cut into cubes

Salt and freshly ground black pepper

1 C. sake

12 bamboo skewers

2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths

To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.  Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours.  Begin soaking about 12 bamboo skewers in water so they won’t burn on the grill.  Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.