3 skinless chicken breasts
6 thick spring onions, trimmed to 10cm (4in) lengths
fresh coriander leaves, to serve
FOR THE MARINADE
100ml (3fl oz) light soy sauce
2tbsp caster sugar
1tbsp grated fresh ginger
- Soak 8 wooden skewers in warm water for about 20 minutes. Quarter each chicken breast and place in a ceramic dish. Combine the marinade ingredients and pour over the chicken. Cover, chill and marinate for at least 1 hour.
- Use two skewers for each portion. Push alternate pieces of chicken and spring onions between two skewers, so that they look like a ladder. Use three pieces of chicken and 3 halved spring onions per pair of skewers.
- Cook the skewers under a preheat grill for about 5-10 minutes, or until the chicken is cooked, turning once. While the skewers are cooking, bring the marinade to the boil and simmer for about 2-3 minutes. Serve the skewers accompanied with a bowl of the sauce.
If using wooden skewers soak them in warm water for at least 20 minutes so as to stop them burning under the grill. Alternatively, use metal skewers, if desired.