Makaha Sons Sing For This Supper

Sam Choy
By Sam Choy
Wednesday - February 25, 2009
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This week the Makaha Sons mix in a little music while helping to prepare the following recipe. This show aired originally in November 2005.


* 1 block butter
* 1/2 round onion, chopped
* 2-3 pounds chicken thighs, boneless and skinless, diced
* salt and pepper, to taste
* 1 cup chicken stock
* 2 cups heavy cream For Slurry:
* equal parts flour, milk, chicken stock


In a small mixing bowl, combine slurry ingredients. Set aside. In a frying pan, heat butter and onions on medium-high heat until onions are limp. Add chicken and stir until chicken is not pink anymore. Season with salt and pepper. Add chicken stock and bring to a boil. Add heavy cream and again bring to a boil. Add slurry until cream get to desired thickness. Pour on biscuits and serve.


* 2 cups all-purpose flour
*2 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 tablespoon granulated sugar
* 1/4 teaspoon salt
* 6 tablespoons butter, chilled
* 1/4 cup butter, melted
* 3/4 cup buttermilk Preheat oven to 425 degrees. In a large bowl, blend the flour,

baking powder, baking soda, sugar and salt. Using a pastry cutter, cut the butter until the mixture resembles raw oatmeal. Add the buttermilk all at once and stir just until the dough holds together. Do not overmix.

Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough out to half-inch thick. Using a round cutter (i.e. empty tuna can), cut out as many biscuits as you can. Repeat until all the dough is used. Place the biscuits on an ungreased baking sheet. Brush biscuits with melted butter and bake for 10-12 minutes or until the tops are golden brown.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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