The tangy Asian chicken skewers form the perfect contrast to the sweet, fragrant nashi slaw.
- 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
- 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.
- 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.
- 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.