Ingredients

Marinade

• 2 tsp finely chopped ginger
• 2 garlic cloves, crushed
• 6 spring onions, finely chopped
• 100ml shaoshing wine or dry sherry
• 4 tbsp oyster sauce
• 4 tbsp soy sauce
• 6 tbsp caster sugar
• 1 tbsp sesame oil

Chicken

• 6 skinless chicken breasts

Ginger Sauce

• 2 tbsp finely chopped ginger
• 3 garlic cloves, crushed
• 2 tbsp spring onion whites, finely chopped
• 2 tsp salt
• 4 tbsp caster sugar
• 2 tsp chilli oil
• 4 tbsp shaoshing wine or dry sherry

Bok Choy

• 6 bok choy, sliced in half
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp ginger sauce (see above)

Sweet Potato

• 1 kg sweet potato, sliced into 1-1.5cm thick pieces
• 2 tbsp honey
• 125g butter
• 1 tbsp ginger sauce

Method

1. Marinade: Mix all the marinade ingredients together until well combined. Coat the chicken breast with the marinade and store them in the refrigerator for 2 hours or overnight.
2. Ginger Sauce: Place all the ingredients in a mortar and pestle and grind them together so that they are well blended or process briefly in a food processor until just combined not pureed.
3. Bok Choy: Trim the base of the bok choy and slice them in half lengthwise. Toss the bok choy in the soy sauce, sesame oil and 2 tsp. of the ginger sauce up to 2 hours before cooking.
4. Sweet Potato: Scrub the sweet potato with its skin left on and slice it into 2-2.5cm slices widthwise. Place each sliced sweet potato on a piece of foil (so as to reform it) and put a little ginger sauce, honey and butter between each slice. Wrap the sweet potato well in the foil and set aside for up to 2 hours before cooking.

1. Sweet Potatoes: Place the prepared sweet potatoes in the coals at the sides in a moderate hot barbecue and leave them to cook for 20 minutes. The sweet potato slices should be tender when cooked.
2. Chicken Breast: Place the marinated chicken breast on the centre of a hot barbecue and cook them for a couple of minutes, then brush them with a little of the marinade. Turn them and cook them for a further couple of minutes (the breast should be well sealed on both sides). Move the chicken breast to the sides of the grill on the barbecue so that they can continue to cook slowly for a further 8-10 minutes (place the lid of the barbecue if you have one for this). When breasts are cooked remove them from the heat and keep them warm until ready to serve.
3. Bok Choy: Place the bok choy with a little of the marinade cut side down near the centre of a moderate hot barbecue and leave it to cook for a minute. Turn the bok choy over, placing it to the edge of the barbecue. Pour a little of the marinade into the cut side and leave it to cook for a 2-3 minutes. Remove from the barbecue and serve.
4. To Serve: Place the chicken breasts on serving plates with the bok choy and sweet potato. Serve with the remainingng ginger sauce.