Recipe - Grilled Asian Marinated Chicken W Mango Puree And Napa Slaw

GRILLED CHICKEN
1 cup Hoisin sauce
2 tablespoon Sambal
2 tablespoon Minced garlic
2 tablespoon Minced ginger
One half cup Chinese rice wine (shaoxing)
or red wine
One fourth cup Chopped scallions
4 Pieces 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
One fourth cup Canola oil
Salt
Pepper

SLAW
One half cup Fish sauce
One half cup Rice wine vinegar
One half tablespoon Chili flakes
One half bn Basil; chiffonaded
One half tablespoon Sugar
3 cup Napa cabbage; chiffonaded
1 cup Shredded carrots
1 cup Bean sprouts
One half cup Scallion; chopped
Salt
Pepper

GARNISH
Pepper
Scallions

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.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8942

Posted to MCRecipe Digest V1 #782 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 15, 1997