chicken quarters, each weighing 225 g, skin and fat removed
cloves garlic, finely chopped
piece fresh root ginger, peeled and finely chopped
dark soy sauce
chopped fresh chives, to garnish
Rinse chicken quarters and pat dry with absorbent kitchen paper. Using a sharp knife, score top of quarters in diagonal lines. Place chicken in a shallow dish. Mix together garlic, ginger, hoisin sauce, sherry, chili sauce, soy sauce and brown sugar and spoon over prepared chicken quarters. Cover and chill overnight. Preheat grill. Place chicken on grill rack and cook for 20 minutes, turning once, until cooked through. Garnish with chives and serve with rice and salad.