Ingredients : Serves 4-6

Preparation:

• Put the chicken, garlic, ginger and fish sauce in a non-metallic bowl and move the chicken around to coat well. Cover and refrigerate for 1 hour.

• Soak 12 wooden skewers in cold water for 30 minutes to prevent them burning during cooking.

• Thread 2-3 chicken strips onto each skewer. Don't crowd the skewers or the chicken won't cook evenly.

• Cook the chicken on a heated barbecue hot plate or chargill pan, turning the skewers after 5 minutes.

• Cook for another 5 minutes, or until they are cooked through.

• Serve with satay sauce.