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


  1. 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.
  2. 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.
  3. 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.