Volcano Spiced Chicken

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:07 PM PST

Story Updated: Mar 31, 2008 at 12:07 PM PST

Ingredients

Volcano Spiced Chicken - 7/18/2003

2 lbs. chicken 1 cup mango chutney
3/4 cup Thai chili sauce 1/2 cup grated ginger
1 cup oyster sauce 1/2 cup brown sugar
1/2 cup chopped garlic 1/2 cup curry powder
3/4 cup plus 1/2 tsp. chopped cilantro 1/2 cup Asian fish sauce (patis or tiparos)
3 Tbl. Chinese cabbage 3 Tbl. cucumber
3 Tbl. bean spouts 3 Tbl. carrot
1 Tbl. red pepper

Directions

Slice chicken thinly and place on wooden skewers. In a blender, mix mango chutney, Thai chili sauce, ginger, oyster sauce, brown sugar, garlic, curry, fish sauce and 3/4 cup cilantro. This marinade is best if you can refrigerate it 24 hours before using.

Coat chicken with marinade, then place skewers on a BBQ grill. You can also use a non-stick pan with a little oil in the kitchen.

To make the salad, cut vegetables into thin julienne strips. Chef Bauer recommends using a Japanese grater to make cutting easier. Mix well and top with your favorite Oriental dressing.

All the ingredients are available at Uwajimaya markets in Seattle and Bellevue. Serve salad topped with chicken skewers. Serves 6-8.

Recipe from Chef Ralf Bauer, Sheraton Moana Surfrider and Princess Kaiulani, Waikiki Hawaii

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