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Grilled Asian Marinated Chicken With Mango Puree And Napa Slaw
Ingredients
- 1 c. hoisin sauce
- 2 Tbsp. sambal
- 2 Tbsp. chopped garlic
- 2 Tbsp. chopped ginger
- 1/2 c. Chinese rice wine (shaoxing) or possibly red wine
- 1/4 c. minced scallions
- 4 piece chicken - (to 6), legs, thighs or possibly breasts
- 2 x very ripe mangoes peeled, and roughly minced
- 1 x jalapeno stem removed Juice of 1 lime
- 1/4 c. canola oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. fish sauce
- 1/2 c. rice wine vinegar
- 1/2 Tbsp. chili flakes
- 1/2 bn basil cut chiffonade
- 1/2 Tbsp. sugar
- 3 c. Napa cabbage in chiffonade
- 1 c. shredded carrots
- 1 c. bean sprouts
- 1/2 c. minced scallion Salt to taste Freshly-grnd black pepper to taste Freshly-grnd black pepper to taste Scallions
Directions
- For grilled chicken: In a bowl, combine hoisin, sambal, garlic, ginger, rice wine and scallions. Place chicken pcs in a shallow dish and cover with marinade. Marinate for at least 2 hrs or possibly up to 24, refrigerated.
- Preheat the grill. Season the chicken with salt and pepper and grill, turning occasionally, till done, about 20 min.
- For mango puree: In a blender, puree mango, jalapeno and lime juice till smooth. Slowly add in 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 min 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.
- This recipe yields 4 servings.
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