Recipe: Hoisin-Marinated Chicken (with vegetarian variation)

HOISIN-MARINATED CHICKEN

"Spicy-sweet flavors resonate in the versatile marinade, which can also be used with duck breast, quail, skirt steak, flank steak and vegetables such as eggplant and zucchini."

4 chicken breasts with first wing joints attached
4 chicken leg thigh pieces
FOR THE MARINADE: (makes 4 cups)
2 cups hoisin sauce
4 tablespoons sambal oelek
2 bunches scallions, white and green parts, chopped
1 cup dry red wine
1/2 cup finely chopped garlic
1/2 cup finely chopped fresh ginger
2 teaspoons freshly ground black pepper
Salt

In a nonreactive baking dish just large enough to hold the chicken, combine the hoisin sauce, sambal oelek, scallions, wine, garlic, ginger, and pepper and mix. Add the chicken, turn to coat, cover and marinate, refrigerated, at least 4 hours, preferably overnight.

WHEN READY TO COOK:
Heat an outdoor grill or preheat the broiler. Spray the grill with nonstick cooking spray. Season the chicken with the salt to taste and grill or broil it, turning once, until brown and the juices run clear when pricked with a fork at the joint, about 15 to 17 minutes.

VEGETARIAN VARIATION:
Slice 2 pounds of eggplant and-or zucchini in half, crosswise, then cut lengthwise into 1/2-inch-thick slices. About 1 hour prior to grilling, combine vegetables with marinade. Prepare a medium fire in the grill. Grill vegetables approximately 2 to 3 minutes on each side, or until nicely browned but not burned.

Makes 4 servings
Adapted from source: Blue Ginger: East Meets West Cooking With Ming Tsai by Ming Tsai and Arthur Boehm