Yakitori Chicken

preparation
soak the livers in plenty of cold water for half an hour to remove all the blood.

cut the breast and chicken wings into small pieces, and the chives into pieces about 3 cm long soak the bamboo sticks in cold water for a few minutes to prevent them from burning during cooking prepare the liver skewers by putting 4 pieces in each one. repeat the same operation with the wings, breast, chives and peppers.
Protect the tips of the skewers, which are exposed, with aluminum foil. To make the yakitori sauce, mix the sugar, liqueur and soy sauce in a heavy-bottomed saucepan. bring to a boil over low heat, and let it reduce to two-thirds. season the skewers and brush the vegetables with a little oil so that the skin does not shrink when placed on the fire. make the skewers on the grill or grill. paint them with the yakitori sauce, two or three times during cooking.

serve the freshly made skewers accompanied by the remaining yakitori sauce in a separate saucepan.

tip: mirin is a sweet rice liqueur, commonly used in Japanese cuisine, but if you prefer, you can substitute sherry wine.