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Asian chicken skewers with nashi slaw
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Savory Asian chicken skewers paired with fresh and aromatic nashi slaw for a flavorful combination.
Ingredients:
  • 40.00 ml shaoxing wine
  • 43.20 gm hoisin sauce
  • 26.00 gm chilli and garlic sauce
  • 40.00 ml chinkiang vinegar or rice wine vinegar
  • 3 tsp fresh ginger, finely grated
  • 12 (about 800g) chicken tenderloins
  • 18.40 gm grapeseed oil
  • 5.00 gm caster sugar
  • 450g red cabbage, thinly sliced
  • 1 large nashi pear, cored, quartered, thinly sliced
  • 3 green shallots, thinly sliced diagonally, plus extra, to serve
Instructions:
  • In a glass bowl, mix together wine, hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon of chili and garlic sauce, 2 teaspoons of vinegar, and 1 teaspoon of ginger. Set aside 1 tablespoon of the marinade. Add chicken to the rest of the marinade and make sure it's coated well. Let it marinate for 10 minutes.
  • In a large bowl, combine the oil, sugar, remaining soy sauce, chili garlic sauce, vinegar, and ginger. Add the cabbage, nashi, and half of the shallot, toss to mix well.
  • Preheat a chargrill or barbecue to medium-high heat. Skewer the drained chicken onto soaked bamboo sticks. Spray with oil. Grill and baste with the marinade for 4 minutes until cooked through. Plate the chicken, let it rest for 2 minutes, then serve with slaw and sprinkle with the remaining shallot.

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