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| 1/2 Tasse | Soy sauce; (preferably dark |
| | Japanese style) |
| 1/2 Tasse | sherry dry |
| 2 Esslöffel | sugar |
| 1 Esslöffel | gingerroot fresh, peeled, minced |
| 1 | cloves garlic minced |
| 1/4 Teelöffel | salt |
| 12 | Wooden skewers for skewering the chicken |
| | And vegetables |
| 8 | Skinless boneless chicken thighs; cut into thirty-six |
| | 1 1/2-inch pieces |
| 2 Bund | 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 |
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Make the marinade:
In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat. Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool.
On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken. In a large shallow baking dish arrange the kebabs once, for 30 minutes. Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through. Discard any remaining marinade.
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