Hoisin Marinated Chicken With Napa Slaw

Recipe Ingredients

		Marinated Chicken
4		Chicken breasts, skin on with drummette
1/2 cup	118ml	Hoisin sauce
1 tablespoon	15ml	Sambal
1		Scallions - chopped
1/2 cup	118ml	Red wine
1/4 cup	23g / 0.8oz	Minced garlic
1/4 cup	23g / 0.8oz	Minced ginger
1 teaspoon	5ml	Freshly-ground black pepper
		Slaw
1/2 cup	118ml	Fish sauce
1/2 cup	118ml	Rice wine vinegar
1/2 tablespoon	7.5ml	Chile flakes
1/2		Basil - cut chiffonade
1/2 tablespoon	7.5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	711ml	Napa cabbage chiffonade
1 cup	110g / 3.9oz	Shredded carrots
1 cup	160g / 5.6oz	Bean sprouts
1/2 cup	73g / 2.6oz	Scallions chopped

Recipe 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.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A06)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.