| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Asian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Hoisin sauce |
| 2 |
tb |
Sambal |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
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 |
tb |
Chili flakes |
| 1/2 |
bn |
Basil; chiffonaded |
| 1/2 |
tb |
Sugar |
| 3 |
c |
Napa cabbage; chiffonaded |
| 1 |
c |
Shredded carrots |
| 1 |
c |
Bean sprouts |
| 1/2 |
c |
Scallion; chopped |
|
|
Salt |
|
|
Pepper |
|
|
Pepper |
|
|
Scallions |
INSTRUCTIONS
GRILLED CHICKEN
MANGO PUREE
SLAW
GARNISH
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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