Chicken Wraps with Endives

….When I went grocery shopping today, endives were fresher and more abundant than other times at the farmer’s market. Even those who know and love crisp, clean endives would never claim it as a celebrated vegetable. Endives have a subtle bitterness when raw, but when sautéed or braised the bitter edge shifts and the tender endive becomes softer, nuttier and sweeter. I however don’t feel that bitter taste, and I like the freshness of texture. But my husband didn’t like the bitter taste of raw endives. I thought the freshness of using it as a wrap was the best than any other vegetable. Endives can usually be found all year around. I sautéed the chicken with the remaining vegetables and served it together as an appetizer. Even as we ate and ate, our hands kept moving. Frankly, my husband ate baby romaine instead of endive….ummm. Also I shared this dish with my friend as well. They were satisfied with this dish, and her husband asked her “Please learn to cook it”…Thank you!! Today was a day when my heart was full.

Servings: 6

Time: 40 minutes

Ingredients:

1. 550 g(1 lb) chicken breast, minced(or ground)
2. 1/2 red paprika, chopped
3. 1/2 yellow paprika, chopped
4. 1 cup onion, chopped
5. 1 cup white sweet broccolinis, chopped
6. 4 shiitake mushrooms, chopped
7. 5 brussels sprouts, chopped
8. 3–4 garlic stems, chopped
9. 3 endives(or 1 baby romaine), cleaned and pat dry
10. 2 tbsp soy sauce
11. 1 tbsp muscovado
12. 1 tbsp garlic, minced
13. 1 tbsp mirin
14. 2 tsp plum extract
15. 2 tsp sesame oil
16. 2 tbsp toasted sesame seeds
17. black pepper to taste
18. 2 tbsp avocado oil
19. 2 tbsp chili oil
20. 3–4 tbsp water starch(potato starch: water= 2 tbsp: 4 tbsp water)
21. 1 tbsp Mat-Gan-Jang(this is optional)
22. 2 tbsp chili garlic sauce
23. 2 tbsp oyster sauce
24. sea salt to taste

Cooking Instructions:

1. Put the garlic, muscovado, soy sauce, mirin, plum extract, sesame oil, sesame seed, and black pepper into a bowl.

2. Marinate the ground chicken with the mixed sauce into a bowl well for 20 minutes.

3. Heat a pan with medium heat and add the chili oil into the pan.

4. Stir fry the onion into the pan for 1 minute.

5. Add the Brussel sprouts and white sweet broccolinis into the pan to keep stirring them for 1 minute.

6. Add the garlic stems, red paprika, and yellow paprika into the pan to keep stirring them for 1 minute. Set aside.

7. Heat the same pan with medium high heat to add the avocado oil into the pan. Stir-fry the marinated chicken into the pan until the moisture is gone.

8. Add the cooked vegetables into the pan.

9. Add the oyster sauce and chili garlic sauce into the pan to keep stirring them for 1 minute(add the Mat-Gan-Jang, if it is too bland).

10. Add the water starch, sesame oil, and toasted sesame seeds into the pan.

11. Serve it with endives(or baby romaine).

You can also view this recipe on instagram.

https://www.instagram.com/p/CgzNgLyr52r/