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How to make Asian chicken skewers with nashi slaw

Yield = 4
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

  • 2 tablespoons shaoxing wine
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 5 teaspoons chilli and garlic sauce
  • 2 tablespoons chinkiang vinegar or rice wine vinegar
  • 3 teaspoons fresh ginger, finely grated
  • 12 (about 800g) chicken tenderloins
  • 1 tablespoon grapeseed oil
  • 1 teaspoon 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

Method

  • Step 1 Combine wine, hoisin sauce, 1 tbs soy sauce, 1 tbs chilli and garlic sauce, 2 tsp vinegar and 1 tsp ginger in a glass bowl. Reserve 1 tbs marinade. Add chicken to remaining marinade and turn to coat. Set aside for 10 minutes to marinate.
  • Step 2 Meanwhile, whisk the oil, sugar and remaining soy, chilli and garlic sauce, vinegar and ginger together in a large bowl. Add the cabbage, nashi and half the shallot and toss to combine.
  • Step 3 Preheat a chargrill or barbecue on medium-high. Drain chicken and thread onto presoaked bamboo skewers. Spray with oil. Cook, turning, and basting once with reserved marinade, for 4 minutes or until chicken is cooked through. Transfer to a plate. Rest for 2 minutes. Serve chicken with slaw, sprinkled with the remaining shallot.