Preparation:
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. |
