Grilled Asian Marinated Chicken W Mango Puree And Napa Slaw

Recipe Ingredients

		Grilled Chicken
1 cup	237ml	Hoisin sauce
2 tablespoons	30ml	Sambal
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced ginger
1/2 cup	118ml	Chinese rice wine - (shaoxing) or red wine
1/4 cup	36g / 1.3oz	Chopped scallions
4		Chicken - legs, thighs or breasts , (up to 6)
		Mango Puree
2		Ripe mangoes - peeled and roughly chopped
1		Jalapeno - stem removed
1		Lime - juice of
1/4 cup	59ml	Canola oil
		Salt
		Pepper
		Slaw
1/2 cup	118ml	Fish sauce
1/2 cup	118ml	Rice wine vinegar
1/2 tablespoon	7.5ml	Chili flakes
1/2		Basil - chiffonade
1/2 tablespoon	7.5ml	Sugar
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	Scallion - chopped
		Salt
		Pepper
		Garnish
		Pepper
		Scallions

Recipe Instructions

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.

Source:
Cooking Live Show #CL8942

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