Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: September 7, 1996
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
salt and cracked peppercorn, to taste
1 lb. skinless, boneless chicken breasts, cut into 1" cubes
1 lb. Portuguese sausage, whole, cut into 1" 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"
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.
HINT: Goes great with lots of ginger and Chinese parsley!
Send questions, comments, suggestions to suresave@suresave.com
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