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Japanese   -   Chicken With Endive   adapted from Colette's Japanese Cuisine

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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