Recipes For Our Military Folks

Sam Choy
By Sam Choy
Wednesday - October 03, 2007
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This week we’re cooking up the following recipes in honor of Military Appreciation Week. This show aired originally in May 2002.

HIBACHI MISO CHICKEN WITH PEANUT BUTTER

*1 whole chicken (2 to 3 pounds), deboned

For Marinade:

* 1/2 cup miso (fermented soy bean paste)
* 1/2 cup smooth peanut butter
* 1/2 cup shoyu
* 1/2 cup sugar
* 1/2 cup beer
* 2 tablespoons minced fresh ginger
* 1 tablespoon minced garlic

Combine marinade ingredients and marinate chicken overnight in refrigerator. Grill over charcoal. Serve with hot rice.


POACHED BLACK BEAN LUP CHEONG SALMON

* 1 6- to 7-ounce fillet of salmon
* lup cheong sausage

For Poaching Water:

* 2 cups water
* 1 cup white wine
* 1/2 cup diced carrots
* 1/2 cup diced onions
* 1/2 cup diced celery
* juice of 1/2 lemon
* 1/2 teaspoon salt
* 1/4 teaspoon cracked pepper

Submerge fish completely in simmering proaching water, cover and cook gently at a low simmer for 5 to 8 minutes, maximum for a single 6- to 7-ounce fillet.

For Black Bean Paste:

* 2 tablespoon black beans
* 1 teaspoon sugar
* 2 tablespoon water

Saute salmon fillet in black bean paste. Top with hot oil, green onion, cilantro and lup cheong chips.

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

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