Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 1, 1997
Choi Sum and Chicken with Lup Cheong
(Serves 4)
1/2 lb Lup Cheong, sliced diagonally
1 lb choi sum (yellow flowering cabbage)
1/2 lb chicken thigh meat, boned and
cut into strips
1 slice ginger crushed
1 clove garlic, crushed
1 tbs soy sauce
1/4 tsp salt
1 tbs salad oil
1 cup chicken bouillion
1 tbs cornstarch
Wash and drain choi sum. Separate
leaves from stems, cut stems into
3 inch pieces, discarding tough ends.
Combine chicken, ginger, garlic, soy
sauce, and salt. Marinate 5 minutes.
In a heavy pot, lighly stir lup cheong
in oil for about 1 minute. Add chicken
and stir fry from about 1 minute. Add
choi sum stems and cook, stirring until
bright green in color, about 2 minutes.
Combine chicken bouillion and cornstarch,
mixing well, Add to chicken and cook until
sauce is thickened and leaves are wilted,
about 2 minutes.
Cold Long Rice Salad
Serves 4
Ingredients:
1 medium sized Chinese Cabbage, thinly sliced
1 red kamaboko, thinly sliced
1/2 cup grated carrot
2 eggs, fried ad thinly sliced
1 medium chile pepper, sliced
1 pkg (2 oz) long rice
20 medium shrimp, cooked and peeled
Watercress
Dressing
1/2 cup sugar
1/2 cup vinegar
1/2 cup sesame oil
1/2 cup shoyu
Directions:
Pour hot water over long rice. Let stand
about 20 minutes. Combine all ingredients,
except watercress. Mix dressing ingredients;
dress and chill. May be made the night
before and refrigerated. Garnish with watercress.
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