Chicken, Edamame and Basil Summer Wraps (serves 4)
Marinade recipe:
1/4 cup Mirin or sherry
1/4 cup shoyu soy sauce or regular soy sauce
2 garlic cloves, pressed
1 shallot, finely chopped
1/2 red onion, chopped
black pepper to taste
1 boneless chicken breast, sliced horizontally to obtain thin fillets
1 cup Edamame beans, blanched (Edamame are green soy beans, usually sold shelled and frozen)
1 bunch broccoli rabe, washed, trimmed, coarsely chopped and blanched
1 quart of water for blanching
1 teaspoon sea salt
extra virgin olive oil for grilling the chicken
1/3 cup coarsely chopped fresh basil leaves
Herbamare or sea salt
chives for tying wraps
sprouts and flowers for garnish
1) Prepare marinade then slice the chicken breast and submerge it in marinade. Set aside in the refrigerator while you prepare the vegetables and beans.
2) Blanch the Edamame beans in simmering water with the salt for about 2 minutes. Remove beans using a strainer, rinse them in cold water and set aside.
3) Blanch broccoli rabe by dropping them in the same simmering water, cook for 2 minutes, strain them, rinse them under cold water and set aside.
3) Grill the marinated chicken in oil, then diced it and set aside to cool.
4) Combine all ingredients and serve each individual portion wrapped in a lettuce leaf, tied with a chive, with sprouts and flowers on the side.