International Food Recipe

• 10 oz. (300 g) boned chicken thigh
• 10 oz. (300 g) boned chicken breast
• 8 oz. (230 g) chicken liver
• 2 green onions
• 16 small hot peppers or 2 mild green or red peppers, cut into 16 pieces
• ½ teaspoon salt

Sauce:

• 4 tablespoons sugar
• ½ cup (120 ml) mirin (sweet rice wine)
• ½ cup (120 ml) soy sauce

For serving:

• Lemon
• Sansho (powdered Japanese pepper) try substituting coarse-ground black pepper
• Sichimi-togarashi (powdered spice mix) try substituting five-spice or other spice mix

Bamboo skewers, soaked in salted water to prevent burning

Soak liver in water for 15-20 minutes to remove blood. Cut all chicken into bite-size pieces. Thread 4 pieces of chicken onto each skewer. Cut green onions into 2-inch pieces and thread onto skewers; do the same with the peppers.

Combine sauce ingredients and boil until reduced to 2/3 original amount. Cook meat and vegetable skewers on grill or under broiler. Brush meat with sauce 2-3 times while cooking. Brush vegetables once. Some skewers can be cooked without
sauce, just sprinkled with salt. Serve with lemon quarters, sansho, and/or sichimi-togarashi.