Stuffing Chicken Upcountry Style

Sam Choy
By Sam Choy
Wednesday - March 07, 2007
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On this week’s show we’re celebrating Girls’ Day by preparing the following recipes. This show aired originally on March 1, 2003.

UPCOUNTRY SAUSAGE-STUFFED CHICKEN

* 6 whole chicken fryer legs (thigh and drumstick joined)
* 1 pound Portuguese sausage, casing removed
* 1 cup chopped onion
* 1/2 cup chopped celery
* 2 cups Portuguese sweet bread cubes, toasted
* 1 cup peeled and diced sweet potato, boiled 6 to 10 minutes
* 1/2 cup chopped cilantro
* salt and pepper, to taste
* 1/4 cup honey
* 2 tablespoons Aloha shoyu

Preheat oven at 350 degrees. Remove bone from chicken thighs only by cutting through meat in a straight line along the bone. Run thumb and forefinger along the bone to separate the meat. Cut away bone at end joint. If desired, leave thigh bone attached to drumstick and protruding from meat, as decoration.


In a skillet, sauté sausage; remove to a plate. Sauté onions and celery. Stir in sweet bread cubes, sweet potato, cilantro, salt, pepper and Portuguese sausage.

Divide stuffing mixture into 6 portions and press into deboned chicken thighs. Place chicken pieces, stuffing side down, in a baking pan and bake for 1 hour.

Combine honey and shoyu and blend well. During the last 15 minutes of baking, baste chicken several times with honey-soy mixture.

CHI CHI DANGO MOCHI

* 3 1/2 cups mochiko
* 2 1/2 cups sugar
* 1 teaspoon baking powder
* 2 cups water
* 1 teaspoon vanilla
* 1 can coconut milk
* red and green food coloring (optional)
* potato starch

In a mixing bowl, sift dry ingredients and set aside. In another mixing bowl, whisk coconut mix and water. Add vanilla and mix well. Slowly add dry ingredients and mix until well-blended.

1) If you want to make three (color) layered mochi:

Divide batter into three equal parts. Add couple drops of red food coloring to the bowl, mix and pour into a 9-by-13-inch greased pan. Bake at 350 degrees for 15 minutes. Pour second layer (different color or white - no coloring added) over first layer and bake for 20 minutes. Next add a couple drops of green food coloring to last divided batter, mix well and pour over second layer and bake for 30 minutes.

2) If you want to make mochi with just one color (no layers):

Add a couple drops of red or green food coloring to the batter and mix well. Pour the whole mixture in a greased 9-by-13-inch baking pan. Bake at 350 degrees for 1 hour.


It’s very important to cover pan very tightly with foil while baking!

Allow the mochi to cool completely. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch, or cut mochi straight from the pan into bite-size pieces using a plastic knife. Roll in potato starch and dust off excess before serving.

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

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