Recipes provided by KHON Fox 2
Halau Hula Olana
Airdate: May 21, 2000
JAPANESE CHICKEN STEW
1 oz. pkg. shiitake mushrooms
1 oz. pkg. kikurage tree ears
2 Tbs. olive oil
1 medium onion
3 cloves garlic
2 lbs. chicken
2 Tbs. oyster sauce
1/4 tsp. black pepper
1 c. aloha shoyu barbecue sauce
1 16 oz. can straw mushrooms
1 16 oz. can whole mushrooms
1 16 oz. can baby corn, sliced
2 8 oz. cans whole chestnuts
1 medium carrot, sliced
2 Tbs. cornstarch
2 Tbs. water
1/2 c. green onion
hot rice
Prepare shittake and kikurage by soaking in a large bowl of water. Drain and squeeze out moisture, then slice. Drain all other canned vegetables, and set aside with carrots and young corn (cut in half only if large). In a deep pot: Heat oil and add chopped onion and garlic. Add chicken a few pieces at a time, then add oyster sauce and pepper to season chicken, sizzle. Begin to add barbecue sauce, keeping moist, as chicken is being cooked completely. Add drained vegetables, allowing the natural juices to mix. Bring to a boil, then stir in cornstarch paste to thicken gravy. Simmer 10 minutes. Serve on rice.
HAPA KABOBS
Bamboo skewers
2 lbs. sliced chicken
1 can pineapple chunks
1 can large olives
1 bell pepper
1 can whole button mushrooms
1 medium sweet onion
1 box tempura mix
2 Tbs. flour
1 1/4 tsp. sugar
1/4 tsp. salt
10 ice cubes
Hot cooking oil
Prepare ahead.
Season chicken to taste.
Add chicken alternating: onion, chicken, green pepper, pineapple, chicken, mushroom and olives. Skewer chicken loosely to cook quickly. Use your own tempura batter mixture of using the box batter mixture, add flour, salt, sugar and ice cubes. This batter will be heavier the usual. Preferable, lightly marinade or season the chicken before skewering, and pat dry before frying. Fry in hot oil, keeping the batter very cold throughout cooking. Drain and enjoy.
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