Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: July 11, 1998
Poaching Chicken
2 cups water
1 tsp salt
1/2 cup onions, chopped
1/4 cup celery
1/4 cup carrots
3 Tbs white wine
1 lb chicken breasts
Place all ingredients except chicken in a large
pan and bring to a boil. Add chicken, turn heat
down and poach until done. Place chicken in
refrigerator until cool.
Vinaigrette
1/4 cup passion fruit concentrate
1/4 cup red wine vinegar
1/2 cup cracked peppercorn
1/4 cup white pepper
1/4 cup chili flakes
1 Tbs sugar
2 Tbs fresh mint, chopped
1/2 cup salad oil
Salad
2 oranges, dry sectioned
1 cup strawberries, sliced
1 papaya, sliced
1 tangerine, dry sectioned
1 mango, sliced
1 cup carrots
1 cup pineapple, cubed
1 cup grapes
1 kiwi, sliced
3 tsp ginger, minced
Combine vinaigrette over salad (save some
for reserve), toss lightly. Arrange a bed of
greens on platter, place salad around mixed
greens. Place chilled, sliced, poached chicken
on top of salad. Pour remainder of vinaigrette
over the top. Garnish with parsley and flowers.
Teriyaki Tofu Bean Salad
Vinaigrette
1/2 cup shoyu
1/4 cup sugar
1/2 tsp ginger, minced
2 tsp dijon mustard
1 Tbs garlic, sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp white pepper
1/2 tsp sugar
1/2 tsp pepper flakes
1 Tbs goma seeds
Bean Mixture (combine in mixing bowl)
2 cups Shiitake mushrooms, sliced
1 tomato, seeded & sliced
15 oz can garbonzo beans
1 green pepper, diced
1/4 cup onions, diced
1 tsp cilantro, chopped
2 tsp ginger, minced
to taste, white pepper
Mixed Island Greens
1 lb tofu, cut into cubes and fried
3 Tbs honey almonds, chopped for garnish
for garnish cucumbers, sliced
Combine vinaigrette with bean mixture. Place
on top of a bed of mixed island greens and fried
tofu. Garnish with cucumbers and honey almonds.
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