Grilled Asian Marinated Chicken W Mango Puree And Napa Sl

If I do not believe in my heart these awful truths [how God saved me from hell] – believe them so that they are real in my feelings – then the blessed love of God in Christ will scarcely shine at all. The sweetness of the air of redemption will be hardly detectable. The infinite marvel of my new life will be commonplace. The wonder that to me, a child of hell, all things are given for an inheritance will not strike me speechless with trembling humility and lowly gratitude. The whole affair of salvation will seem ho-hum, and my entrance into paradise will seem as a matter of course. When the heart no longer feels the truth of hell, the gospel passes from good news to simply news. The intensity of joy is blunted and the heart-spring of love is dried up.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Asian	Cooking liv, Import	1	Servings

INGREDIENTS

1	c	Hoisin sauce
2	T	Sambal
2	T	Minced garlic
2	T	Minced ginger
1/2	c	Chinese rice wine, shaoxing
		or red wine
1/4	c	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
1/4	c	Canola oil
		Salt
		Pepper
1/2	c	Fish sauce
1/2	c	Rice wine vinegar
1/2	T	Chili flakes
1/2		Basil, chiffonaded
1/2	T	Sugar
3	c	Napa cabbage, chiffonaded
1	c	Shredded carrots
1	c	Bean sprouts
1/2	c	Scallion, chopped
		Salt
		Pepper
		Pepper
		Scallions

INSTRUCTIONS

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@netusa1.net> on Sep 15, 1997

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