Hoisin marinated chicken with napa slaw

Yield: 4 servings

Measure Ingredient
4 \N Chicken breasts; skin on with drummette
½ cup Hoisin sauce
1 tablespoon Sambal
1 bunch Scallions; chopped
½ cup Red wine
¼ cup Minced garlic
¼ cup Minced ginger
1 teaspoon Freshly-ground black pepper
\N \N === SLAW ===
½ cup Fish sauce
½ cup Rice wine vinegar
½ tablespoon Chile flakes
½ bunch Basil; cut chiffonade
½ tablespoon Sugar
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
3 cups Napa cabbage chiffonade
1 cup Shredded carrots
1 cup Bean sprouts
½ cup Scallions chopped

MARINATED CHICKEN: Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin. SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A06)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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