The Right Vinegar Makes The Dish

Sam Choy
By Sam Choy
Wednesday - January 04, 2006
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The week John Tsukada visits the show to cook up the following recipes featuring Aloha vinegars.


* 3 pounds chicken, deboned
* 1 egg
* 5 tablespoons cornstarch
* 1/3 tablespoon salt
* 2/3 cup cornstarch

Combine 5 tablespoons cornstarch, egg and salt. Coat the chicken with the mixture and dust well with 2/3 cup cornstarch. Deep fry at medium heat until golden brown.

For Sauce:

* 2/3 cup Aloha White Vinegar
* yellow food coloring
* 1/2 cup white sugar
* 1/2 teaspoon salt
* 1 cup water
* 1 large lemon
* 1 tablespoon cornstarch

Cut lemon in half. Cut one half into thin slices to be used as a garnish on chicken. Squeeze juice of second half lemon into saucepan. Add vinegar, sugar, salt, 1 cup water and 1 drop yellow food coloring. Cook over medium heat until sugar dissolves. Mix 1 tablespoon cornstarch with 2-3 teaspoons of water until smooth. Use this to thicken sauce, pouring in slowly. Pour sauce over chicken and garnish with lemon slices.


Group A:

* 4 cups rice (I usually let the rice soak overnight in water. This allows the rice to absorb the water and become fluffier when cooked.)

Group B:

* 3/4 cup sugar
* 3/4 cup Aloha Sushi Vinegar
* 2 teaspoons salt

Group C:

* 1-2 carrots, minced
* 2-3 bamboo shoots (wash and soak in water a few minutes, then mince
* handful shiitake mushrooms (Soak the dried mushrooms in hot water until they soften, then mince. Use as many or few mushrooms as desired.)
* kamabuko (fish cake, cut into thin slices)
* 10 string beans (Cut off ends and cut into thin slices vertically along the beans.)

Group D:

* 2 eggs with1/2 teaspoon sugar and a little salt. (Cook this flat, then cut into thin slices.)
* nori, Ajitsuke or Makisushi (I usually have heat applied to both sides of the nori to make it crispier. Tear the nori into small pieces.)
* sushi no hana (this is dried shrimp flakes, red and green colored)

When cooking the rice in a rice cooker, fill the water level to slightly below normal. For example, when making 4 cups of rice, you would normally fill the water to the number 4 on the pot; this time fill it to slightly below the number 4. Let the rice stand for 30 minutes after cooking and mixing.

In a pot, add a little water and a small package of Dashi Nomoto (a Japanese soup stock)

1/2 teaspoon salt and 1 teaspoon sugar; add the carrot, bamboo shoots and shiitake mushrooms from Group C and let it cook for 5-7 minutes. Add the kamabuko and string beans after 7 minutes and let it cook for another 3 minutes.

I use a Hambo Sushi Mix Bowl (it’s a wooden bowl) to mix all the ingredients in. I believe you can purchase this bowl at any oriental store (a Japanese store would definitely have it).

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

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