Grilled asian marinated chicken w mango puree and napa slaw

1 Servings

Ingredients

Quantity Ingredient
1 cup Hoisin sauce
2 tablespoons Sambal
2 tablespoons Minced garlic
2 tablespoons Minced ginger
½ cup Chinese rice wine (shaoxing) or red wine
¼ cup Chopped scallions
4 Pieces chicken; legs, thighs or breasts , (up to 6)
2 Ripe mangoes; peeled and roughly chopped
1 Jalapeno; stem removed
1 Lime; juice of
¼ cup Canola oil
Salt
Pepper
½ cup Fish sauce
½ cup Rice wine vinegar
½ tablespoon Chili flakes
½ bunch Basil; chiffonaded
½ tablespoon Sugar
3 cups Napa cabbage; chiffonaded
1 cup Shredded carrots
1 cup Bean sprouts
½ cup Scallion; chopped
Salt
Pepper
Pepper
Scallions

Directions

GRILLED CHICKEN

MANGO PUREE

SLAW

GARNISH

For grilled chicken:

In a bowl, combine hoisin, sambal, garlic, ginger, rice wine and scallions.

Place chicken pieces in a shallow dish and cover with marinade. Marinate for at least 2 hours or up to 24, refrigerated. Preheat the grill. Season the chicken with salt and pepper and grill, turning occasionally, until done, about 20 minutes.

For mango puree:

In a blender, puree mango, jalapeno and lime juice until smooth. Slowly add the oil in a steady stream, with the motor running. Season with salt and pepper.

For the slaw:

In a bowl, whisk together the fish sauce, vinegar, chili flakes, basil and sugar. In a large bowl, toss together the cabbage, carrots, sprouts and scallions. Toss with the vinaigrette and taste for seasoning. Let rest for 10 minutes before serving.

To serve:

On a large platter, make a decorative pattern with the mango puree. Place a mound of slaw in the middle and surround with the chicken. Garnish with black pepper and scallions.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8942 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997

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