Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Uncooked chicken meat - white or dark, ground

  2. 3 Green onions - trimmed and minced pinch salt freshly ground black pepper **salad:**

  3. 2 tablespoons 30ml Rice vinegar

  4. 1 tablespoon 15ml Soy sauce

  5. 1 tablespoon 15ml Peanut oil

  6. 1 tablespoon 15ml Sesame oil

  7. 1 teaspoon 5ml Sherry wine vinegar

  8. 1 cup 40g / 1.4oz Watercress leaves - densely packed

  9. 1/2 cup 55g / 1.9oz Celery - julienne

  10. 1/2 cup 55g / 1.9oz Carrot - julienne

  11. 1/2 cup 31g / 1.1oz Onion - julienne pinch salt freshly ground black pepper to taste

  12. 8 Radicchio leaves - depending on size, to

  13. 10 2 tablespoons 30ml Peanut oil

  14. 1 1/2 tablespoons 22ml Garlic - finely chopped

  15. 1 tablespoon 15ml Ginger - finely chopped

  16. 1/4 teaspoon 1 1/3ml Red chili flakes

  17. 1/4 cup 59ml Rice vinegar

  18. 1/4 cup 59ml Plum wine - (or substitute white wine or saki)

  19. 2 tablespoons 30ml Soy sauce

  20. 1/4 cup 59ml Brown stock - (chicken) or substitute chicken broth

  21. 2 tablespoons 30ml Fresh mint - or cilantro, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


Send feedback