Chinois Minced Garlic Chicken In Radicchio Cups

Recipe Ingredients

3/4 lb	340g / 11oz	Uncooked chicken meat - white or dark, ground
3		Green onions - trimmed and minced pinch salt freshly ground black pepper
		**salad:**
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Peanut oil
1 tablespoon	15ml	Sesame oil
1 teaspoon	5ml	Sherry wine vinegar
1 cup	40g / 1.4oz	Watercress leaves - densely packed
1/2 cup	55g / 1.9oz	Celery - julienne
1/2 cup	55g / 1.9oz	Carrot - julienne
1/2 cup	31g / 1.1oz	Onion - julienne pinch salt freshly ground black pepper to taste
8		Radicchio leaves - depending on size, to 10
2 tablespoons	30ml	Peanut oil
1 1/2 tablespoons	22ml	Garlic - finely chopped
1 tablespoon	15ml	Ginger - finely chopped
1/4 teaspoon	1.3ml	Red chili flakes
1/4 cup	59ml	Rice vinegar
1/4 cup	59ml	Plum wine - (or substitute white wine or saki)
2 tablespoons	30ml	Soy sauce
1/4 cup	59ml	Brown stock - (chicken) or substitute chicken broth
2 tablespoons	30ml	Fresh mint - or cilantro, chopped

Recipe Instructions

1. In a small bowl, combine the chicken and green onions. Season lightly with salt and pepper and set aside. (Refrigerate if making ahead.)

2. To prepare the salad: In a medium bowl, whisk together the rice vinegar, soy sauce, peanut and sesame oils and sherry vinegar. Add the watercress, celery, carrot and onion; toss and season with salt and pepper to taste. (If preparing ahead, hold dressing and salad separately in refrigerator.)

3. Using 2 large or 3 small radicchio leaves for each serving, form 4 cups and arrange on a large serving platter. Divide the salad among the 4 cups.

4. In a 10-inch skillet, heat the peanut oil over high heat until smoking. Form the chicken into one large patty and carefully set into the pan. Let brown on one side, then stir in the garlic, ginger and chili flakes, breaking up the patty, and continue to stir until the chicken is browned. Pour in the rice vinegar, plum wine, soy sauce and stock. Reduce until most of the liquid has evaporated and chicken is cooked through. Correct seasoning to taste.

5. Divide the chicken mixture and spoon equal amounts into the radicchio cups. Sprinkle with the chopped mint or cilantro. To eat, roll softly like a taco and eat with your hands.

Source:
"Adventures in the Kitchen" by Wolfgang Puck (adapted)

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