Ming Tsais Cranberry Hoisin Chicken Rice Recipes

HOISIN MARINATED CHICKEN WITH NAPA SLAW

Hoisin Marinated Chicken with Napa Slaw image

Provided by Ming Tsai

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

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
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

Steps:

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 together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.

MING TSAI'S CRANBERRY HOISIN CHICKEN RICE

Ming Tsai's Cranberry Hoisin Chicken Rice image

Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.

Provided by Sharon123

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
8 chicken thighs (skin on bone in)
12 -14 scallions, sliced (2 bunches)
2 tablespoons garlic, minced
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups chicken stock (low sodium)
1 cup fresh cranberries

Steps:

Preheat oven to 375 degrees F.
In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 980.1, Fat 38.8, SaturatedFat 10, Cholesterol 163.8, Sodium 676, Carbohydrate 98.1, Fiber 5.4, Sugar 9.6, Protein 45.1

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