Daily Macro

This is the amazingly flavorful chicken in endive we made at Draeger's last week. They're kind of laborious to make, but totally worth it. This recipe is perfect for parties and I can't wait to make this for our housewarming party. Here's the recipe courtesy of Draeger's.

Chinese Minced Chicken with Glazed Walnuts in Endive Spears
Serves 6

5 tablespoons grapeseed oil
1 cup fresh shiitake mushrooms, thinly sliced
½ cup thinly sliced celery
1 tablespoon minced garlic
1 tablespoon minced ginger
½ cup thinly sliced green onions
1 pound ground chicken
1 tablespoon seeded and minced serrano pepper
1 tablespoon oyster flavored sauce
3 tablespoons granulated sugar
2 tablespoons Vietnamese fish sauce
Grated zest of 3 limes
¼ cup freshly squeezed lime juice
2 tablespoons unseasoned rice vinegar
2 heads endives, spears separated
2 cups glazed walnuts (see recipe)
½ bunch basil leaves, washed and dried in paper towel
½ bunch cilantro, washed and dried in paper towel

Preheat a wok or large sauté pan on medium-high until smoking hot.

Add 2 tablespoons of peanut oil to the pan and quickly stir-fry, first the shiitake mushrooms and then the celery. Set aside.

Clean your wok, return it to the heat and bring it back to smoking hot. Add 3 tablespoons of peanut oil to the pan and stir-fry the garlic, ginger, and green onions until soft, but not browned, about 3 minutes.

Add the ground chicken to the pan, and sauté until the chicken is fully cooked. Transfer chicken mixture to a large bowl.

In a small bowl, combine the serrano pepper, oyster sauce, sugar, fish sauce, lime zest, lime juice, and rice vinegar.

Once the chicken mixture has cooled, add the serrano pepper mixture. Fold in the reserved mushrooms and celery, and mix well.

For service: spoon the chicken filling into the endive spears and garnish with glazed walnuts and herbs.

Glazed Walnuts
Yield: 2 cups

1 ½ cups water
2 cups granulated sugar
3 tablespoons ground black pepper
2 tablespoons kosher salt
2 cups walnuts or nuts of your choice

Preheat oven to 350°F.

Stir water, sugar, pepper, and salt together in a medium saucepan and bring the mixture to a boil. Boil for 3 minutes and then add the nuts. Return the liquid to a boil and cook for 4-5 minutes.

Strain the nuts out of the liquid and place them on a sheet pan lined with a Silpat silicone mat. Place the nuts in a 350° oven and bake until they are crunchy and candied, approximately 10-18 minutes. Use a wooden spoon to frequently toss the nuts so they will cook evenly. Cool and store in an airtight container.