Recipe - Hoisin Marinated Chicken With Napa Slaw

=== MARINATED CHICKEN ===
4 Chicken breasts; skin on
with drummette
One half cup Hoisin sauce
1 tablespoon Sambal
1 bn Scallions; chopped
One half cup Red wine
One fourth cup Minced garlic
One fourth cup Minced ginger
1 teaspoon Freshlyground black pepper
=== SLAW ===
One half cup Fish sauce
One half cup Rice wine vinegar
One half tablespoon Chile flakes
One half bn Basil; cut chiffonade
One half tablespoon Sugar
Salt; to taste
Freshlyground black pepper;
to taste
3 cup Napa cabbage chiffonade
1 cup Shredded carrots
1 cup Bean sprouts
One half cup Scallions chopped

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