Kosher salt and freshly ground black pepperto taste
Prepare the endive:
Cut a small slice (about 1/8") off the end and gently pull the loose endive leaves off one at a time. You will need to make a new slice every 2-3 leaves. Save the little slices. Stop when you get to the middle and the leaves are too small for appetizer boats.
Chop the slices and middles up and reserve. You will use these in the filling.
Prepare the filling:
Heat the oil in a large skillet over medium heat. Add the ground chicken, breaking it up as you put it in the pan. Cook, continuing to break it up, until done.
Add onion, garlic and reserved chopped endive, and saute 2-3 minutes.
Add ginger, vinegar, soy sauce, hoisin sauce, soy sauce, and Sriracha. (Note: I hate grating ginger, so I usually just rough cut it and throw it into a small food processor with all the liquids for a few seconds. Then just pour it all in at once.)
Stir in chopped water chestnuts and green onions. Salt to taste.
Let filling cool slightly before proceeding - if you don't, you may cook your endive! (Voice of experience.)
Fill each endive “boat” with filling.
Garnish with a little chopped red pepper and green onion.
Delicious served warm or cold.
Adapt for Vegetarians: Use firm tofu instead of ground chicken. Pretty much the simplest adaptation ever.
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