Ingredients
- 4 chicken breasts, skin on with drummette
- 1/2 cup hoisin sauce
- 1 tablespoon sambal
- 1 bunch chopped scallions
- 1/2 cup red wine
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1 teaspoon black pepper
Directions
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
- 1/2 cup fish sauce
- 1/2 cup rice wine vinegar
- 1/2 tablespoon chile flakes
- 1/2 bunch basil chiffonade
- 1/2 tablespoon sugar
- Salt and black pepper to taste
- 3 cups napa cabbage chiffonade
- 1 cup carrots shredded
- 1 cup bean sprouts
- 1/2 cup scallions chopped
In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.
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By jenniferbauer_5...
El Paso, TX
on March 02, 2006
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This is incredibly good, as far as the chicken goes. The slaw is slightly too salty. I'm going to experiment with reducing the fish sauce. My family informs me that when you add rice, it's all good. Thanks for the recipe.
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