It was the first of five East Meets West cooking segments with Ming. His culinary style fuses all that tastes great in the East with the same from the West. So there is a blend of Chinese, Southeast Asian, Japanese, French and American culinary traditions.
Hoisin-Marinated Chicken with Napa Slaw
2 cups hoisin sauce
4 tablespoons sambal oelek
2 bunches scallions, white and green parts, chopped
1 cup dry red wine
1/2 cup finely chopped garlic
1/2 cup finely chopped ginger
2 teaspoons freshly ground black pepper
4 chicken breasts with drumettes (first wing joints) attached and 4 chicken leg-thigh pieces
1. In a nonreactive baking dish just large enough to hold the chicken, combine the hoisin sauce, sambal oelek, scallions, wine, garlic, ginger, and pepper and mix. Add the chicken, turn and coat, cover, and marinate, refrigerate at least four hours and preferably overnight.
2. Heat outdoor grill or preheat the broiler. Spray the grill with nonstick cooking spray. Season the chicken with the salt to taste and grill or broil it, turning once, until brown and the juices run clear when pricked with a fork at the joint, 12 to 15 minutes.
3. Divide the slaw and chicken among four plates and serve.
1/2 cup Thai fish sauce (nam pla)
1/2 cup rice wine vinegar
1/2 tablespoon red pepper flakes
8 large basil leaves, cut lengthwise into 1/4 inch ribbons
1 1/2 teaspoons sugar
3 cups napa cabbage cut into 1/8 inch ribbons (1 medium head)
1 cup shredded carrots
1 cup bean sprouts
1/2 cup scallions, green parts only, cut 1/8 inch thick
salt and freshly ground black pepper
In a large bowl , combine the fish sauce, vinegar, pepper flakes, basil, and sugar and whisk to blend.
Add the cabbage, carrots, bean sprouts, and scallions and toss well. Season with the salt and pepper to taste and allow to rest to flavor, about three minutes. Serve.
Ming's Web site is located at www.ming.com.