Great Performances Hospitality at Home World Tour Brochettes
Ginger-Miso Chicken & Japanese Eggplant Brochettes with Carrot, Cabbage, and Kale Slaw
Created and developed by Chef Georgette Farkas for Great Performances Servings: 4
Ingredients : For the marinade 4 oz rice vinegar 1 Tbsp Thai chili paste 2 oz Tamari 3 Tbsp white miso 2 Tbsp honey
For the brochettes 4 pcs boneless, skinless chicken thighs, cut into 4 pieces 2 whole Japanese eggplant, cut in 1” rounds 2 whole green peppers, halved, seeded, cut into 1.5” squares 2 tsp white sesame seeds For the slaw 5 oz red or purple cabbage, fine julienne 5 oz carrot, spiral cut or julienne 2 oz kale, coarsely chopped
3 Tbsp grated ginger 3 cloves garlic, grated 2 oz sesame oil 2 Tbsp thinly sliced scallions 2 Tbsp chopped cilantro
Preparation:
1. In a mixing bowl combine rice vinegar, Thai chili paste, tamari, miso, honey, ginger, garlic, and cilantro. Set aside. Can be prepared several days ahead. 2. In a mixing bowl, combine cabbage, carrot, daikon, and kale. Toss with half of the above marinade, or just enough to coat. This is best made the day before. Once slaw has marinated overnight, drain off and discard any excess liquid. Remove slaw from refrigerator at least one hour before serving. 3. Whisk sesame oil into remaining marinade. Toss chicken, eggplant, and green peppers in just enough marinade to coat. Set aside remaining marinade. Arrange chicken and
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