Chicken Yakitori with Leeks (Traditional Japanese Skewers)

Ingredients:

• 900 g of diced boneless chicken breasts
• 2 leeks, cut diagonally into 2.5cm pieces (white parts only; soak in salted water to remove sand)
• 1/4 tbsp. rice wine vinegar
• 2 tbsp. l. brown sugar
• 1/4 cup soy sauce
• 1 tbsp. chopped fresh ginger root (scrape the skin with the tip of a spoon)
• 2 tbsp (1 - 2 stalks) chopped green onions (white and light green parts only)
• 1/4 cup cornstarch diluted in 1/4 cup water
• Salt and ground black pepper
• 1 cup sake
• Equipment: 12 bamboo skewers

Preparation:

1. Place the chicken pieces in a shallow, non-reactive container, such as a glass baking dish. Season with salt and pepper and rub them into the chicken. Pour the sake over the chicken, then the teriyaki sauce. Cover and marinate in the refrigerator for at least 2 hours.
2. To prepare teriyaki sauceBring the rice wine vinegar, brown sugar, soy sauce, ginger, and green onions to a boil over medium heat. Cook for 7 minutes, then stir in the diluted cornstarch and cook for about 3 more minutes to thicken the sauce. Remove from heat and cool to room temperature.
3. Soak 12 bamboo skewers in water to prevent them from burning on the grill.
   
   Preheat the grill and thread the chicken pieces on the skewers, alternating them with leek pieces. Each skewer should have approximately 3 chicken cubes, and each serving should consist of 3 skewers. Grill the kebabs over indirect heat until the chicken is tender but not dry, about 5-10 minutes.