4-6 servings
| 1 fryer (2-3 pounds), cut up 1 T. vegetable oil 1 t. salt half a cup water |
3 pounds taro leaves or fresh spinach OR 2 pounds frozen spinach 1 can coconut milk |
Although taro leaves are used, spinach is a good substitute, In fact, it's easier to control the liquid content if you use frozen spinach. Begin by thawing the spinach and squeezing out the water.
Wash the spinach and break into large pieces, and drain well. Heat the oil in a large pot. Brown the chicken, tossing often. Season and add water. Simmer for half an hour. Add the spinach, mix into the chicken, and cook for ten minutes. Add the coconut milk, and simmer for about three to four minutes, but do not boil. Arrange the chicken and spinach on a deep serving dish. Serve hot, if not with poi, with steamed white rice.
Yield: about 40 pieces
| 2 pounds boned chicken 1/2 cup mochiko flour (glutinous rice flour - available in Asian markets) 1/2 cup cornstarch 1/2 cup sugar 1/2 cup soy |
1 teaspoon salt 4 eggs, beaten 1 stalk of green onions, chopped fine 4 cloves garlic, minced |
Bone the chicken and cut into plump finger-size nuggets and set aside. Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight. Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil. Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.
Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.
Remembering Diamond Head,
Remembering Hawai'i