| 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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