Japanese-Style Chicken Brochettes [Yakitori]
Comments:	Japan's contribution to the huge recipe family does not end at 'sushi' nor 'sashimi'. 'Yakitori', freshly grated ginger coated grilled chicken is really tasty. As it is sometimes difficult to find 'sake', a Japanese wine which is one of the most important ingredient of the sauce, it is possible to use 'mirin' wine, a sweet version of 'sake' available at quite a few supermarkets, near the soy sauce.
Servings:	4
Ingredients	Preparation
1/2 cup [125 mL] sake or mirin wine 1/2 cp [125 mL] soy sauce 2 tablespoons [30 mL] freshly finely chopped ginger 2 to 3 tablespoons [30 to 45 g] sugar 1 [1 1/2-pound / 680-g] flattened chicken white, cubed 12 fresh mushrooms, cleaned 6 to 8 green onions, halved Enough hot drained boiled white rice for 4 4 skewers	Into a glass bowl, well whip together sake or mirin wine, soy sauce, freshly chopped ginger and sugar. Add chicken cubes; mix until really coated with marinade. Preheat barbecue until charcoals become gray, almost white. Alternately, evenly thread cleaned mushrooms and chicken cubes onto skewers. Arrange brochettes onto the center of hot barbecue rack. Arrange green onion halves all around the outside of barbecue rack, away from the source of heat. Barbecue chicken brochettes and green onion halves turning and brushing brochettes often with reserved marinade, for 7 to 10 minutes, until chicken is no longer pink inside. Evenly arrange hot drained boiled white rice onto 4 individual plates. Using a fork, push chicken cubes and green onion halves from skewers over bed of rice.