Ingredients:

• 1kg chicken thigh fillets, cut into 2.5 cm cubes,
• 8 spring onions, cut into 2.5 cm lengths,
• bamboo skewers,

Yakitori sauce (makes 2 cups)

• 6 table spoons saki,
• 3/4  cup dark soy sauce,
• 2 table spoons sugar

Method:
Combine the sauce ingredients in a saucepan and bring to the boil. Thread the chicken and spring onion alternatively onto skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked.