The Right Vinegar Makes The Dish

Sam Choy
By Sam Choy
Wednesday - January 04, 2006
| Share Del.icio.us

The week John Tsukada visits the show to cook up the following recipes featuring Aloha vinegars.

LEMON CHICKEN

* 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.


CHIRASHI SUSHI

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.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge