Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: October 4, 1997
Spicy Eggplant with Chicken
4 Tbs cooking oil
1 clove garlic, crushed
1 inch ginger, crushed
1 chili pepper, seeded
1/2 lb chicken, thinly sliced
5 long eggplants, cut diagonally and
soaked in water
2 bell peppers, different colors
2 stalks green onions, cut into 11/2 inch lengths
2 white onions
SAUCE:
2 Tbs shoyu
2 Tbs miso
3 Tbs brown sugar
1 1/2 Tbs sake or sherry
Heat large pan to medium. Add oil. Fry
garlic, ginger and chili pepper for 1 minute.
Remove from pan. Reserve oil.
Add chicken to pan and brown.
Pat dry eggplant; add to chicken.
Cook covered until eggplant is half done.
Add bell peppers and onions.
Mix sauce ingredients. Pour sauce over
chicken mixture.
Cook over medium heat until liquid
is almost evaporated.
Sauteed Clams
and Chicken with Black Bean Sauce
4 Tbs cooking oil
36 fresh clams with shells
1/2 lb raw chicken, shredded
11/2 Tbs peanut oil
INGREDIENTS A:
2 cloves garlic, minced
1 Tbs ginger, grated
3 Tbs Chinese Black Beans, washed, drained and mashed
INGREDIENTS B:
4 Tbs sherry wine
1 Tbs oyster sauce
1 tsp sugar
1 Tbs shoyu
1/2 tsp hot chili pepper flakes, crushed
1/2 cup Chinese parsley, chopped
11/2 Tbs cornstarch
3 Tbs water
11/2 cups broth (saved from steamed clams)
chicken stock
Place clams in mixture of 1/3 cup salt
to 1 gallon cold water. Let stand for 15
minutes. Rinse and repeat again.
Thoroughly scrub shells with a brush.
Place clams in a large steamer and steam
for about 5 minutes. Use approximately
1 cup of water in steamer. Reserve liquid.
Using high heat, heat large skillet or
wok. Add peanut oil. Add ingredients A.
Toss-fry for about 1 minute. Mix
ingredients B and add. Stir.
Add steamed clams and chicken. Stir
constantly. Cook for approximately 4 minutes
on high heat. Serve garnished with Chinese parsley.
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