6 boneless, skinless chicken thighs, trimmed of excess fat and cut into 2–3 cm pieces

2 spring onions, white and pale-green parts only, cut into 2 cm pieces

Steamed rice and Chinese greens, to serve

1 clove garlic, crushed

3–4 cm piece ginger, peeled and grated

¼ cup (60 ml) hoisin sauce

1 tablespoon tomato sauce

1 tablespoon light soy sauce

1. Combine the garlic, ginger, hoisin sauce, tomato sauce and soy sauce in a shallow glass or ceramic bowl and add the chicken, turning to coat thoroughly. Cover with plastic fi lm and leave to marinate in the fridge for 2–4 hours.

2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.

3. Thread the chicken and spring onion onto skewers and cook on a preheated chargrill over low–medium heat for about 10 minutes, turning occasionally, until just cooked through.

4. Serve with steamed rice and Chinese greens.