1/4 c. white wine
5 tbsp. soy sauce
1/4 c. low sodium chicken broth
2 tbsp. sugar
1 clove garlic
1 lemon
1 lb. ground chicken
2 tsp. grated ginger
2 tbsp. chopped scallion

Heat broiler. Combine wine, 4 tablespoons soy sauce, the broth, and sugar in a small saucepan. Bring to a boil and cook until reduced to 1/2 cup. Mince garlic. Grate 1/2 teaspoon of the yellow zest from the lemon. Combine garlic, zest, chicken, ginger, scallion, and 1 tablespoon soy sauce. Shape into 16 balls. Dip each ball into the sauce. String them onto skewers and put on a rack in a broiler pan. Broil until brown, about 4 minutes per side.

Meanwhile, bring remaining sauce back to a boil. Serve skewers over rice. Pour sauce over the meatballs. Work time, 25 minutes.