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Hoisin Marinated Chicken With Napa Slaw

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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 T Sambal
1 Scallions, chopped
1/2 c Red wine
1/4 c Minced garlic
1/4 c Minced ginger
1 t Freshly-ground black pepper
=== SLAW ===
1/2 c Fish sauce
1/2 c Rice wine vinegar
1/2 T Chile flakes
1/2 Basil, cut chiffonade
1/2 T 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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