Chicken on skewer

200 g chicken meat with skin, but without bones

200 g chicken livers, well cleaned and without fat

6 7 stalks of leeks

For the sauce:

1/2 glass shoyu

3 tbsp. sugar

1 tbsp. vodka

2 tbsp. dessert wines

1/4 tsp. sitime-togarashi

Chop the chicken, liver and onions small dice, nanosat on skewers. In a small pan mix Shoyu, sugar, still water and wine. Simmer, stirring occasionally for 5-7 minutes, until the sauce slightly thickens. Preheat the oven, put the skewers and broil, basting with the sauce. Before serving, sprinkle with spices.