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1
Combine the garlic, ginger, hoisin sauce, soy sauce, vinegar, and honey in a small bowl.
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2
Whisk to mix.
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3
Set aside half of this mixture to use as a sauce.
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4
Marinate the chicken in the remaining mixture for 1 to 2 hours, stirring several times.
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5
Meanwhile, make the scallion brushes.
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6
Cut the roots and greens off the scallions.
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7
(Reserve the latter for another recipe in this book.)
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8
There should be 3-inch pieces of scallion white remaining.
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9
Make a series of 1-inch lengthwise cuts in each end, gradually rotating the scallion, to form the individual bristles of the brush.
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10
Soak the scallions in a bowl of ice water for a couple of hours to swell the ends of the brushes.
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11
Just before serving, heat the oil in a large nonstick frying pan.
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12
Cook the chicken over medium heat for 2 minutes, or until done.
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13
Set aside and keep warm.
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14
Lightly brush each tortilla with water and toast in a nonstick frying pan over high heat (or warm in a steamer).
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15
Divide the reserved marinade among 6 small ramekins or dishes.
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16
Mound the chicken in the center of a platter.
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17
Arrange the tortillas (fold them in quarters or halves) and scallion brushes around the chicken.
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18
Invite guests to use a scallion to brush a tortilla with hoisin sauce.
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19
Have them place a spoonful of chicken and the scallion brush in a tortilla and roll it into a cone.
