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 Japanese - Chicken With Endive
adapted from Colette's Japanese Cuisine
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Description
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Ingredients
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- 1 Tablespoon Olive Oil
- 3 Tablespoons Butter
- 2 Pounds Chicken -- Cubed
- Salt And Pepper -- To Taste
- 4 Tablespoons Sake
- 2 Medium Shallot -- Chopped
- 4 Medium Belgian Endive
- 1 Teaspoon Sugar
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Dark Soy Sauce
- 6 Cloves Garlic -- Chopped
- 1 Tablespoon Thyme
- 1 Teaspoon Wasabi Powder -- Optional
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Directions
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Heat oil with butter. Add chicken and brown on all sides. Salt and pepper the chicken and saute for 1 more minutes. Remove and set aside. Bring sake to a boil. Add shallot and cook for 2 minutes. Add endive to the chicken pan, sprinkle with sugar and brown on all sides. Add chicken, vinegar, soy sauce, garlic and thyme. Simmer for 1 minute. Add sake with the shallots. Bring to a boil, simmer for 20 minutes. Serve on a bed of rice sprinkled wasabi powder.
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Serves
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4
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Time to Make
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0:00
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