by The Wrapped Scallion
1 x Boneless, Skinless Chicken Breast
1 x Onion of Choice
4 x Green Onion Stalks (thicker is better)
1 x (20 ounce) Bottle Soy Sauce
1 cup Sesame Oil
Sea or Kosher Salt & Pepper to taste
Prepare the marinade
Pour half the bottle of soy sauce into a bowl.
Add 1/2 cup sesame oil, salt & pepper. Set aside.
Prepare the food
Wash and peel all vegetables, discarding skins.
Slice the onion in half. Finely dice half the onion and set aside.
Chop the remaining onion into large chunks to fit onto skewers. Set aside.
Grasp the white end of the green onions, pull from the other end.
Slice the dark green portions which pop off into small circles. Reserve in a plastic bag in the refrigerator.
Chop the rest of the green onion into barrel-shapes, the same width as the onion chops. Discard the onion top. Set aside with onion chunks.
Wash the chicken.
Cut chicken into bite-sized chunks to work with the onions.
Arrange chicken, onion chops, and green onion barrels onto the skewers. Make it pretty, like a Zen flower arrangement! Balance meat and vegetables appropriately.
Place into a shallow dish large enough to let the skewers lay flat. Pour marinade over skewers. Cover and refrigerate for 24 hours, turning at least once.
Prepare the dipping sauce
Add the diced onion to the remaining soy sauce and refrigerate until ready to eat.
Discard the marinade. Brush skewers liberally with remaining sesame oil. On all sides: Salt them well, and then add pepper.
Cook the chicken over a flame or in a convection toaster oven until internal temperature reaches at least 165F.