| 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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