Ingredients: Makes 6

• 2 chicken thighs
• 2 chicken breasts
• 6 spring onions, cut into 2.5cm lengths
• Sticky rice to serve, fresh chillies and coriander

The Sauce

• 500ml of chicken stock
• 2 spring onions
• 1 knob of ginger, about 2.5cm, sliced
• 50ml of sake
• 100ml of mirin
• 1 tbsp of sugar
• 50ml of tamari
• 50ml of dark soy sauce
• 50ml of water

Method:

1. Add all the sauce ingredients to a saucepan, bring to the boil and reduce by half until thick and glossy.
2. Divide into two bowls: one to be used as a dipping sauce and one for basting while cooking.
3. Remove any skin from the chicken and cut into rectangular strips.
4. Fold each strip, pushing a skewer through each side to create a domed effect.
5. Alternate each piece of chicken with a section of spring onion and brush lightly with oil.
6. Heat a barbecue/grill for direct grilling.
7. Grill the chicken skewers, turning often.
8. Once the chicken skewers are around 80% cooked, baste in the sauce and cook until caramelised.