- 3 whole chicken breasts
- 400gr chicken livers
- 3-4 leeks, only the white part
- 50ml “ennea” Premium Extra Virgin Olive Oil
- 100ml soy sauce
- 1½ tbsp sugar
- 1 glove garlic, mashed
- 1 tbsp grated ginger root
- 1½ tbsp sake
- Red chilli pepper powder
Cut the chicken and liver into bite-sized pieces, and cut the leeks into 2cm pieces.
Mix together the “ennea” Premium Extra Virgin Olive Oil, soy sauce, sugar, garlic, ginger, and sake and marinate the chicken and liver in this mixture for 2 hours.
Preheat a grill.
Alternate on skewers the chicken, leeks, and liver.
Grill for 5 minutes, turn and grill for 5 minutes more or until a few charred spots appear, blasting with soy sauce mixture.
When cooked, serve immediately sprinkled lightly with chilli pepper.