1bunch spring onionswashed, trimmed into 3cm pieces
Brown rice or whatever rice you likefollow cooking directions
Cabbage & sesame salad
Green cabbage½ finely shredded
1carrot peeledcut into matchsticks
3tspsesame seedstoasted
1teaspoonsesame paste
2tsprice wine vinegar
2tspsoy sauce
Instructions
Combine sake, soy sauce, mirin, sugar and ginger in a medium saucepan; place over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
Combine the chicken and half the sake mixture in a bowl. Season with ground white pepper. Place in the fridge for 15 minutes to marinate.
Meanwhile, to make the salad, combine the cabbage, carrot and sesame seeds in a bowl. Combine the sesame paste, vinegar and soy sauce in a jug and drizzle over salad. Gently toss to combine.
Thread the chicken pieces and leek alternately onto the skewers.
Preheat a grill on high. Place chicken skewers on an oven tray. Cook under grill, turning occasionally, for 5-6 minutes or until brown all over and cooked through.
Divide salad among serving plates. Serve with skewers, remaining sauce, and steamed rice, if desired.