Chicken Breast Yakitori

These traditional Japanese skewers can be expanded into a main
course when served with rice and miso soup.

MARINADE:
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine) or sherry
1/2 cup homemade chicken stock or canned low-sodium broth
1 1-inch-piece fresh ginger root, peeled and finely chopped

6 boned and skinned chicken breast halves, cut into
    bite-sized pieces
1 or 2 red sweet peppers, seeded, deveined, and cut into
    1-inch cubes
12 green onions, cut into 1-inch lengths
Pickled Japanese shiso leaves (available at Asian
    markets) for garnish (optional)

Soak 12 bamboo skewers in water for 30 minutes.

To make the marinade, combine the soy sauce, mirin, chicken
stock, and ginger in a shallow dish. Reserve.

Prepare a moderate charcoal fire in an open grill or preheat the
broiler.

Thread the chicken pieces onto the presoaked skewers, alternating
them with pieces of sweet pepper and green onion. Place in the
marinade for about 5 minutes.

Grill or broil skewered chicken on one side for about 2 minutes.
Brush with the marinade, then grifi on second side for about 2
minutes. Continue brushing and grilling until chicken is done but
still moist inside, about 6 to 8 minutes total cooking time.

Serve the skewers on shiso leaves on individual plates; drizzle
with a little of the marinade.

Makes 12 skewers; allow 2 per serving as appetizer, or 4
or more as main course.