Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: October 26, 1996
HIBACHI
CHICKEN BREAST
Serves 3 to 6
3 - 3 1/2 lbs chicken breasts
Marinade:
1 tsp sesame oil
1 1/2 cups shoyu
2 cloves garlic, minced
1 cup sugar
1/4 cup ginger, minced
2 Tbs green onions, thinly sliced
1 Tbs Chinese parsley, minced
1/8 tsp white pepper
- Prepare and light coals in hibachi. Blend marinade ingredients
thoroughly and marinate chicken breasts for 30 minutes. Grill
over coals, turning every 2 to 3 minutes, for a total cooking time
of 8 to 10 minutes. If you prefer, you may pan fry the chicken
breasts, or broil them in the oven. The cooking time is the same.
- It goes great with stir-fried vegetables and steamed rice, or
cut julienned style into strips and tossed with mixed greens and
served with one of my signature salad dressings. My favorite
way is on a whole wheat bun with mayonnaise, lettuce, tomatoes,
and onions.
LOBSTER POKE
2 whole fresh lobster tails, Maine or Spiny, cut into sections
2 1/2 Tbs Limukohu or Ogo
1 Tbs Inamona (Kukui Nut) or Macadamia Nut Hawaiian salt to taste
1/2 tsp sesame oil
1 or 2 Hawaiian chili peppers
(depending upon how hot you want it)
1/2 cup cucumber, diced
1/2 cup red pepper, diced
Cut lobster in pieces, then add all ingredients in large mixing
bowl. Mix well. Serve on bed of lettuce.
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