Grilled Asian Marinated Chicken W Mango Puree And Napa Sl

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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