Sticky Coconut Chicken, Rice cooked in Chicken broth, Crunchy Napa
Cabbage Slaw. I cut the chili pepper in half in the marinade for the
chicken, but left it the same in the glaze. I wondered how the kids
would handle it, but they all gobbled it up.
Sticky Coconut Chicken
From*Sunset
6* to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4* cup*canned coconut milk (stir before measuring)
1* tablespoon*minced fresh ginger
1* teaspoon*fresh-ground pepper
1* teaspoon*hot chili flakes
Chili glaze
4* or 5 green onions, ends trimmed, cut lengthwise into thin slivers
(including tops)
1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger,
pepper, and hot chili flakes. Add chicken and mix; cover airtight and
chill at least 1 hour or up to 1 day.
2. Lift chicken from bowl, reserving marinade; pull thighs open and lay
flat on a lightly oiled barbecue grill over a solid bed of hot coals or
high heat on a gas grill (you can hold your hand at grill level only 2
to 3 seconds); close lid on gas grill. Cook, turning thighs as needed to
brown on both sides, until meat is no longer pink in center of thickest
part (cut to test), 10 to 12 minutes, basting frequently with remaining
marinade (use it all).
3. Transfer thighs to a warm platter and pour the chili glaze evenly
over meat; garnish platter with green onions.
Yield: Makes 6 to 8 servings
Chili Glaze
From Sunset
This recipe goes with Sticky Coconut Chicken
3/4 cuprice vinegar
1/2 cupsugar
3 tablespoonssoy sauce
1 teaspoonhot chili flakes
In a 2- to 3-quart pan, combine rice vinegar, sugar, soy sauce, and
chili flakes. Bring to a boil over high heat and cook until mixture is
reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1
week ahead, cover and chill; reheat before serving.
Nutritional analysis per tablespoon.
Yield: Makes 1/2 cup
*
Crunchy Napa Cabbage Slaw
From*Sunset
2/3* cup*slivered almonds
8* cups*(about 1 lb.) coarsely shredded napa cabbage
12* ounces snow peas, strings removed, rinsed and thinly sliced
1 1/3* cups*thinly sliced radishes
1 1/3* cups*thinly sliced green onions (including green tops)
1 1/3* cups*lightly packed fresh cilantro leaves, rinsed
Creamy soy dressing
1. Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden,
shaking pan once, 6 to 9 minutes.
2. In a large bowl, combine cabbage, snow peas, radishes, green onions,
and cilantro.
3. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour
into a serving bowl.
Yield: About 14 cups; 14 to 16 servings (serving size: 1 cup)
Creamy soy dressing
From*Sunset
This recipe goes with Crunchy Napa Cabbage Slaw
3* tablespoons*white wine vinegar
3* tablespoons*sugar
1* tablespoon*soy sauce
1* clove peeled and minced garlic
1/2* teaspoon*Asian sesame oil
1/2* teaspoon*ground ginger
1/4* teaspoon*cayenne
1* cup*mayonnaise
In a small bowl, combine white wine vinegar, sugar, soy sauce, garlic,
Asian sesame oil, ground ginger, and cayenne; stir until sugar
dissolves. Gradually whisk in mayonnaise, stirring until blended.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
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