Zesty Vinegar Makes The Dish

Sam Choy
By Sam Choy
Wednesday - October 24, 2007
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This week John Tsukada of Aloha Shoyu visits the show to demonstrate how to cook with vinegar. This show aired originally in April 2002.


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

Combine the 5 tablespoons cornstarch with 1 egg and 1/3 teaspoon salt. Coat the chicken with the egg mixture and dust well with the 2/3 cup cornstarch. Deep-fry at medium heat until chicken is 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 garnish on chicken. Squeeze juice of second half of 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 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 (optional)

Group C:
* 1-2 carrots, minced
* 2-3 bamboo shoots (wash and soak in water for a few minutes, then mince)
* handful of shiitake mushrooms (soak the dried mushrooms in hot water until they soften, then mince; use as many or as few 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 with 1/2 teaspoon sugar and a little salt. (Cook this flat, then cut into thin slices.)
* nori (use ajisuke nori or maki-sushi nori. I usually have heat applied to both sides of the nori to make it crisper. Tear the nori into small pieces.)
* sushi no hana (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 No. 4 on the pot. This time fill it to slightly below No. 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 (Japanese soup stock), 1/2 teaspoon salt and 1 teaspoon sugar.

Add the carrot, bamboo shoots and shiitake mushrooms from Group C and let cook for another 3 minutes.

I use a hambo sushi mix bowl (a wooden bowl) to mix all ingredients. 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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