1. Cut the boned chicken into 1-inch cubes. Sprinkle the chicken and mushrooms with ajishio and the chicken, mushrooms and ginkgo nuts with the sake.
2. Arrange half of the chicken cubes, 3 mushrooms and 5 ginkgo nuts attractively on each of two 12-by-12-inch squares of Japanese parchment or aluminum foil. Enclose and seal the two squares into a neat package.
3. Tori mushiyaki may be either steam-broiled or steamed. To steam broil, place the packages directly on preheated charcoal in a hibachi or charcoal grill, and broil for 4 minutes on each side. Or steam for 7 minutes in an Oriental steamer or steamer substitute.
4. Accompany each serving with a lemon wedge and a small dish of dipping sauce.
