Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: December 28, 1996
Chinese & Portuguese
Sausage Kabobs
Serves 8
1 cup dry red wine
1/4 cup red wine vinegar
1/4 cup orange juice
2 Tbs pineapple juice
1/2 cup olive oil
1 Tbs fresh basil, chopped
3 large cloves garlic, minced
to taste salt & cracked peppercorn
1 lb boneless, skinless, chicken breasts,
cut into 1 inch cubes
1 lb Portuguese sausage, whole, cut into
1 inch chunks
24 pineapple wedges
First, make marinade by combining red wine, red wine
vinegar, orange juice, pineapple juice, olive oil, fresh
basil, garlic, salt and cracked peppercorn. Wisk and
blend ingredients well. Marinate chicken cubes for
2 or 3 hours.
Then drain chicken and reserve marinade. Cut sausage
into 1 inch chunks. Thread skewers with chicken,
pineapple and sausage. When skewering leave space
between chicken and sausage for cooking.
Grill on open grill over medium coals for about
12 to 14 minutes, or until chicken and sausage are
cooked. With reserved marinade, be sure to baste
frequently while cooking.
Steamed Chicken
With Lup Chong
2 lbs boneless chicken leg meat, medium diced
3 Tbs cornstarch
1 tsp ginger, minced
1 Tbs garlic, minced
2 Tbs gin
3 Tbs shoyu
2 Tbs sugar
2 Tbs green onions
2 eggs
Marinate chicken meat with cornstarch, garlic, ginger,
shoyu, green onions, sugar, gin and eggs. Mix all
together. Then place in Pyrex or steam bowl and
lay Lup Chong on top of chicken mixture. Steam
about 25-30 minutes. Note: Goes great with lots
of ginger and Chinese parsley.
Send questions, comments, suggestions to suresave@suresave.com
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