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Receta Grilled Asian Marinated Chicken With Mango Puree And Napa Slaw
by Global Cookbook

Grilled Asian Marinated Chicken With Mango Puree And Napa Slaw
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Ingredientes

  • 1 c. hoisin sauce
  • 2 Tbsp. sambal
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped ginger
  • 1/2 c. Chinese rice wine (shaoxing) or possibly red wine
  • 1/4 c. minced scallions
  • 4 piece chicken - (to 6), legs, thighs or possibly breasts
  • 2 x very ripe mangoes peeled, and roughly minced
  • 1 x jalapeno stem removed Juice of 1 lime
  • 1/4 c. canola oil Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. fish sauce
  • 1/2 c. rice wine vinegar
  • 1/2 Tbsp. chili flakes
  • 1/2 bn basil cut chiffonade
  • 1/2 Tbsp. sugar
  • 3 c. Napa cabbage in chiffonade
  • 1 c. shredded carrots
  • 1 c. bean sprouts
  • 1/2 c. minced scallion Salt to taste Freshly-grnd black pepper to taste Freshly-grnd black pepper to taste Scallions

Direcciones

  1. For grilled chicken: In a bowl, combine hoisin, sambal, garlic, ginger, rice wine and scallions. Place chicken pcs in a shallow dish and cover with marinade. Marinate for at least 2 hrs or possibly up to 24, refrigerated.
  2. Preheat the grill. Season the chicken with salt and pepper and grill, turning occasionally, till done, about 20 min.
  3. For mango puree: In a blender, puree mango, jalapeno and lime juice till smooth. Slowly add in the oil in a steady stream, with the motor running. Season with salt and pepper.
  4. 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 min before serving.
  5. 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.
  6. This recipe yields 4 servings.
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