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Jun 22, 2009 7:59 pm US/Central
Chinois Minced Garlic Chicken In Radicchio Cups
(recipe courtesy Wolfgang Puck)
(used for WCCO-TV in Minneapolis 6/12/09)
Yield: Serves 2 to 4
8 to 12 whole radicchio leaves, soaked for 15 minutes in ice water
3/4 pound (375 g) ground chicken
2 tablespoons cornstarch
Salt
Freshly ground black pepper
3 tablespoons soy sauce
3 tablespoons peanut oil
6 tablespoons rice wine vinegar
1 tablespoon Asian sesame oil
1 teaspoon sherry wine vinegar
1 cup (250 ml) densely packed baby spinach leaves, thoroughly washed and patted dry
1/2 cup (125 ml) shredded celery
1/2 cup (125 ml) shredded carrot
1/2 cup (125 ml) very thinly sliced onion
1 1/2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
3 green onions, trimmed and minced
1/4 teaspoon crushed red pepper flakes
1/4 cup (60 ml) Chinese plum wine
1/4 cup (60 ml) chicken broth
2 tablespoons chopped fresh mint or cilantro
Fill a large mixing bowl with ice cubes and water. Add the radicchio leaves and leave them to soak for 15 minutes.
In a small bowl, stir together the ground chicken and cornstarch. Season lightly with salt and pepper and set aside.
In a medium bowl, whisk together 1 tablespoon each of the soy sauce and peanut oil with 2 tablespoons of the rice wine vinegar and all of the sesame oil, and sherry wine vinegar. Add the spinach, celery, carrot, and onion, and toss and season with salt and pepper to taste.
Drain the radicchio leaves and pat them thoroughly dry with paper towels. Arrange the leaves like cups on a large serving platter or individual serving plates. Divide the julienned vegetable salad mixture among the cups and set aside.
In a 10-inch skillet, heat the peanut oil over high heat until smoking. Form the chicken into 1 large patty and carefully set in the pan. Let brown on 1 side, then stir in the garlic, ginger, green onions, and chili pepper flakes, breaking up the patty, and continue to stir until the chicken is browned. Pour in the rice wine vinegar, plum wine, soy sauce, and stock, and reduce until most of the liquid has evaporated. Correct seasoning, to taste.
Divide the chicken mixture and spoon equal amounts into the radicchio cups. Sprinkle with the chopped mint or cilantro.
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