Ingredients
1/2
cup soy sauce (preferably dark Japanese style)
1
tbsp minced peeled fresh gingerroot
12
wooden skewers for skewering the chicken and vegetables
8
skinless boneless chicken thighs, cut into thirty-six 1 1/2-inch pieces
2
bunches of scallions (about 10), the white and pale green parts cut into twenty-four 1 1/2-inch lengths
24
canned whole water chestnuts, rinsed and drained
Directions
2.
1/2 cup soy sauce (preferably dark Japanese style)
5.
1 tablespoon minced peeled fresh gingerroot
6.
1 garlic clove, minced
8.
12 wooden skewers for skewering the chicken and vegetables
9.
8 skinless boneless chicken thighs, cut into thirty-six 1 1/2-inch pieces
10.
2 bunches of scallions (about 10), the white and pale green parts cut into twenty-four 1 1/2-inch lengths
11.
24 canned whole water chestnuts, rinsed and drained
New-York Restaurants
