Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***GRILLED CHICKEN***
   1      cup           hoisin sauce
   2      tablespoons   sambal
   2      tablespoons   minced garlic
   2      tablespoons   minced ginger
     1/2  cup           Chinese rice wine -- (shaoxing) or red
                        -- wine
     1/4  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
     1/4  cup           canola oil
                        salt
                        pepper
                        ***SLAW***
     1/2  cup           fish sauce
     1/2  cup           rice wine vinegar
     1/2  tablespoon    chili flakes
     1/2  bunch         basil -- chiffonade
     1/2  tablespoon    sugar
   3      cups          Napa cabbage -- chiffonade
   1      cup           shredded carrots
   1      cup           bean sprouts
     1/2  cup           scallion -- chopped
                        salt
                        pepper
                        ***GARNISH***
                        pepper
                        scallions

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.