Name: Hoisin Marinated Chicken with Napa Slaw
Ingredients: === MARINATED CHICKEN ===; 4 Chicken breasts; skin on with drummette; 1/2 c Hoisin sauce; 1 tb Sambal; 1 bn Scallions; chopped; 1/2 c Red wine; 1/4 c Minced garlic; 1/4 c Minced ginger; 1 ts Freshly-ground black pepper; === SLAW ===; 1/2 c Fish sauce; 1/2 c Rice wine vinegar; 1/2 tb Chile flakes; 1/2 bn Basil; cut chiffonade; 1/2 tb Sugar; Salt; to taste; Freshly-ground black pepper; to taste; 3 c Napa cabbage chiffonade; 1 c Shredded carrots; 1 c Bean sprouts; 1/2 c Scallions chopped

It is beyond all question that this eminent piety is before everything else in preparation for the duties of the sacred office. It is before talents, or learning, or study, or favorable circumstances, or skill in working, or power in sermonizing. It is needed to give character and tone and strength to all these, and to every other part of the work. Without this elevated spirituality nothing else will be of much account in producing a permanent and satisfactory ministry. All else will be like erecting a building without a foundation... Oh that at the very beginning this could be deeply impressed upon the hearts of young ministers!... Without it success in the holy office is not to be expected (Thomas Murphy).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains		Eastwest	4	servings

INGREDIENTS

		=== MARINATED CHICKEN ===
4		Chicken breasts; skin on with drummette
1/2	c	Hoisin sauce
1	tb	Sambal
1	bn	Scallions; chopped
1/2	c	Red wine
1/4	c	Minced garlic
1/4	c	Minced ginger
1	ts	Freshly-ground black pepper
		=== SLAW ===
1/2	c	Fish sauce
1/2	c	Rice wine vinegar
1/2	tb	Chile flakes
1/2	bn	Basil; cut chiffonade
1/2	tb	Sugar
		Salt; to taste
		Freshly-ground black pepper; to taste
3	c	Napa cabbage chiffonade
1	c	Shredded carrots
1	c	Bean sprouts
1/2	c	Scallions chopped

INSTRUCTIONS

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@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.

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