Rinse chicken breast fillets, dry and make 3 to 4 deep incisions crosswise. Cut spring onions into pieces about 2 cm long and press them lengthwise into the incisions of the chicken breast fillets. Stir together sherry, soy sauce, sugar, ginger powder and oil. Brush chicken breasts with marinade and marinate at room temperature with lid closed for one to 120 minutes. After the marinating time, drain the meat well. Collect the marinade and set aside for grilling.
Grill the meat for 8 to 10 minutes on each side. Brush the meat with the marinade from time to time.
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