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Huli Huli Chicken on Asian Slaw Salad with Pineapple Relish

Sirve: 
12 servings
Pieza: 
Sartén Mega Edición Limitada
Máquina Saladmaster
Bol de Doble Pared
Bol Pequeño
Bol Mediano
Valora: 
Contribuido por: 
Chef John Lara
Personal chef to former U.S. President

Ingredientes

Huli Huli Chicken
12
cup
soy sauce
(120
mL)
12
cup
brown sugar
(90
g)
112
cups
pineapple juice
(350
mL)
1
tablespoon
sesame oil
(15
mL)
2
teaspoons
ground ginger
(10
mL)
2
teaspoons
garlic, shredded, use Cone #1
(10
mL)
12
boneless chicken thighs, skin-on

Asian Slaw Salad & Vinaigrette

4
tablespoons
rice wine vinegar
(60
mL)
112
tablespoons
sesame oil
(22.5
mL)
2
tablespoons
peanut butter
(32
g)
12
cup
pineapple juice
(120
mL)
2
tablespoons
soy sauce
(30
mL)
2
tablespoons
brown sugar
(23
g)
2
teaspoons
ground garlic
(10
mL)
2
teaspoons
ground ginger
(10
mL)
4
cups
green cabbage, shredded, use Cone #1
(280
g)
3
cups
red cabbage, shredded, use Cone #1
(210
g)
3
large
carrots, strung, using Cone #2
12
bundle
green onions, sliced thin
1
medium
red pepper, cut julienne
12
medium
red onion, cut julienne
14
cup
cilantro, chopped
(4
g)

Pineapple Relish

1
cup
fresh pineapple, small diced
34
cup
Roma tomatoes, seeded and diced
(135
g)
14
cup
red onion, strung, use Cone #2
(40
g)
1
tablespoon
Serrano pepper, strung, use Cone #2 (optional)
(7
g)
2
limes, juiced
2
tablespoons
cilantro
(30
mL)
sea salt and pepper to taste
Preparación : 
  1. In a medium bowl, place soy sauce, brown sugar, pineapple juice, sesame oil, ginger and garlic to create the marinade. Whisk all ingredients well.
  2. Rinse chicken thoroughly with cold water. Combine marinade with chicken and marinate in the refrigerator for an hour to allow flavors to develop.
  3. Preheat Mega Skillet over medium heat 5 - 7 minutes. Drain chicken thighs and reserve marinade. When drops of water sprinkled on pan skitter and dissipate, carefully add chicken thighs skin side down. Cook for 5 minutes until browned. Turn and cook for 3 minutes, then cover. When Vapo-Valve™ clicks, reduce heat to low, add reserved marinade, and cook for 20 - 30 minutes or until chicken is tender. Allow chicken to cool down slightly at room temperature, slice on the bias before placing on top of slaw salad.

Asian Slaw Salad & Vinaigrette

  1. To make the vinaigrette, incorporate first 8 ingredients through ginger, in a small bowl. Whisk thoroughly and set aside.
  2. In the double walled bowl, fold remaining ingredients together. Toss with the vinaigrette just before serving.

Assembly

  1. Place all ingredients for Pineapple Relish in a medium bowl and stir to blend. Set aside.
  2. Place a bed of Asian Slaw on the base of the plate, top with sliced chicken, drizzle chicken with remaining cooked marinade, and garnish with the Pineapple Relish.
Consejos: 
  • Can marinate chicken overnight.
  • Remove skin from chicken if desired.
Información nutricional por ración
Calorías: 
356
Grasa Total: 
19g
Grasa Saturada: 
5g
Colesterol: 
79mg
Sodio: 
580mg
Carbohidratos: 
31g
Fibra Dietética: 
3g
Azúcar: 
21g
Proteína: 
19g

Preparación

Consejos

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