Hoisin Chicken SaladServes 4
Level of Difficulty: medium
32 oz Hoisin Sauce
10 oz Ketchup
8 oz Sugar
16 oz Soy Sauce
8 oz Sherry (pale)
4 oz Garlic Puree
24 oz Water
½ oz Grated Ginger
4 pc Chicken Supremes
1 medium head Napa Cabbage (sliced into bite sized pieces)
6 oz Bean Sprouts
20 pc Snow Peas (julienned)
¼ bunch Coriander (coarsely chopped)
2 pieces Green Onions (chopped)
6 Tbsp Mayonnaise
1 ½ Tbsp Sesame Oil
1 Tbsp Rice Vinegar
1 Tbsp Sugar
Cashews 1 handful
Orange Segments 2 whole
Stir all marinade ingredients together and put aside. (There will be a lot left over for the next time)
Submerge the chicken breasts in enough marinade to cover, and marinate overnight.
Place the chicken in an oven-proof pan, skin side up and pour ¼ “ of marinade in the pan.
Bake in a 350 degree oven for 20 to 25 minutes. Spoon marinade over the chicken every 5 minutes while in the oven.
Allow the chicken to cool to room temperature.
Whisk sesame oil into the mayonnaise, then slowly add the vinegar and sugar.
Slice the chicken.
Toss together the napa cabbage, bean sprouts, snow peas, coriander and greens onions with the desired amount of dressing and season with salt and pepper.
Place the salad on a plate and top with cashews and orange segments.
Finish the salad by placing the sliced chicken on top.
This recipe was created by Michael Sullivan, chef of the Merrill Inn, located at 343 Main Street East, Picton, Ontario, K0K 2T0. Toll free number: 1-866-567-5969.
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