Ingredients
- 3/4 pound uncooked chicken meat, white or dark, ground
- 2 tablespoons cornstarch
- Salt and freshly ground black pepper
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 1 teaspoon sherry wine vinegar
- 1 cup densely packed spinach leaves
- 1/2 cup julienned celery
- 1/2 cup julienned carrots
- 1/2 cup julienned onion
- 8 to 12 whole radicchio leaves, soaked for 15 minutes in ice water
- 2 tablespoons peanut oil
- 1 1/2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 3 green onions, trimmed and minced
- 1/4 teaspoon chili pepper flakes
- 1/4 cup rice wine vinegar
- 1/4 cup plum wine
- 2 tablespoons soy sauce
- 1/4 cup chicken stock
- 2 tablespoons chopped fresh mint or cilantro
Directions
In a small bowl, combine the chicken and cornstarch. Season lightly with salt and pepper and set aside.
In a medium bowl, whisk together the rice wine vinegar, soy sauce, peanut and sesame oils, and the sherry wine vinegar. Add the spinach, celery, carrot, and onion, and toss and season with salt and pepper, to taste. 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 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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By jewels h
Cedarburg, WI
on December 09, 2012
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We love this recipe and so does everyone that tastes it. I have been making this recipe for several years. I substitute iceburg lettuce for the radiccio as it is too bitter and some time the leaves are too small. I also use ground turkey instead of the chicken because it is easier to find, not to mention it easily makes a double batch. Just freeze 1/2 the meat mixture and it's already made next time you want to make it. I also double the spinach salad part of this. Yummmmmmmmmmm.
By kims13
las vegas, NV
on October 19, 2006
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A lot of work and ingredients but was worth it. Tastes delicious and very flavorful. I would have liked some kind of light or spicy sauce to go with it though.
By Chef #298504
pompano beach, FL
on January 18, 2005
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I made this recipe after having lunch in las vegas at his "chinois" restaurant. This dish is almost exactly like what I ordered there...and DEFINETELY as delicious!! I was very surprised at the great tastes that are acheived in this simple dish..We have used red lettuce leaves as well as bibb lettuce in stead of radiccio as it wasnt so good in the store at that time..delicious flavors, the plum wine adds great taste...this is a keeper and already has turned into a favorite....thanks wolfgang!! no wonder this is served in the restaurant!!
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