2 whole chicken breasts
6 scallions
Cayenne pepper
1/2 c. Japanese soy sauce
1/2 c. sake (sherry or vermouth may be used)
2 tbsp. brown sugar
1 tsp. pressed fresh ginger root (1/2 tsp. powdered ginger may be used)

Skin and bone the chicken breasts and cut the meat into 3/4 inch squares. Clean and cut the scallions into matching pieces. Place alternating chicken and scallion pieces on skewers. Place skewers in bottom of a deep platter.

Combine soy sauce, sake, brown sugar and ginger; pour over skewered chicken. Marinate at least 1 hour, turning occasionally.

Remove skewers from marinade and drain excess. Grill for 10-12 minutes, remove from heat 3-4 times to roll in marinade. Remove from grill, sprinkle lightly with cayenne pepper. (Marinate may be used as a dip.) Serve immediately.