200 gm chicken breast
200 gm Leeks or Spring onions
2 tsp grated ginger
1/2 tsp Wasabi or white raddish
Ginger Soya Dip
1 tsp ginger juice
1 tbsp Japanese Soya Sauce
1/2 tbsp Mirin NOTE:(If Mirin is not available, use Sherry or any other dry white wine)
Cut the chicken breast into small, bite size pieces.
Cut Leeks / Spring onion into 1″ long pieces.
Marinate chicken and leeks with ginger, wasabi and salt for 15 minutes.
Skewer the chicken and leek together.
For the sauce, mix all the ingredients, let the flavors blend for 15 minutes and strain.
Grill the skewers on moderately hot charcoal fire.Serve hot with Ginger Soya dip.