Ingredients
- Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup marin or other rice wine
- 1/4 cup sake (optional)
- 3 tablespoons honey
- 2 garlic cloves, minced
- 1 (1-inch) piecefresh ginger, peeled and grated
- 2 callions, finely chopped
- Skewers
- 21/2 pounds skinless, bonless chicken thigs, cut into thin 3-inch strips
- 24 bamboo skewers, soaked in wated 30 minutes
- salt
- 1/2 head iceberg lettuces, cored and shredded
Preparation
Step 1
1. To make the sauce, combined ingredients in a small saucepan; bring to a boil over high heat. Reduce heat to medium and simmer until slightly thickened and glossy, about 10 minutes. Strain into a bowl; cover and refigerate until ready to use. (this step may be done up to 2 days in advance)
2. Preheat the grill. Thread 3 or 4 chicken strips onto each soaked skewer withouth crowding. Season chicken with salt and brush lightly with oil. Grill the skewers directly over high heat, turning once, until well marked adn cooked throug, 3 to 4 minutes per side.
3. Mound lettuce (if using) in the center of a serving platter. Arrange skewers on top or on the platter. Drizzle with some of the dipping sauce and serve at once with the remaining sauce on the side.