Join the Chinese Chamber of Commerce of Hawaii at its annual Narcissus Queen Coronation Ball, 6 p.m. Jan. 30 at the Hilton Hawaiian Village Coral Ballroom, with no-host cocktails at 5:15.
Cost is $85, $850 for a table of 10. A wine package is $100 and includes one bottle each of red and white wine. Visit chinesechamber.com or narcissusfestival.com, call 533-3181 or email info@chinesechamber.com.
This week, try some Chinese favorites from “Popo’s Kitchen,” by June Tong. For details on the cookbook, call 734-1063.
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Mushroom and Bamboo Shoot Chicken
>> 24 black dried mushrooms, soaked, washed and parboiled (available in Chinatown)
>> 1 (15-ounce) can bamboo shoots, drained and sliced
>> 2 (14-ounce) cans low- sodium chicken broth
>> 1/2 cup low-sodium soy sauce
>> 3-inch piece fresh ginger, peeled and mashed
>> 2 pounds boneless chicken, chopped
>> 1/2 cup cornstarch, mixed with 1/2 cup water
>> Salt, to taste
>> Green onions, for garnish
>> Chinese parsley, for garnish
In large pot, combine mushrooms, bamboo shoots, chicken broth, soy sauce and ginger. Bring to a boil and simmer 25 minutes.
Add chicken. Return pot to a boil and simmer 12 minutes.
Thicken with cornstarch mixture and add salt to taste. Garnish with green onions and Chinese parsley and serve. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 300 calories, 5 g fat, 1.5 g saturated fat, 110 mg cholesterol, 1,200 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g sugar, 37 g protein
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Pipa Tofu
>> 1 block firm tofu, water removed
>> 2/3 cups fresh fishcake (available at Chinatown fish markets)
>> 1-1/4 teaspoons cornstarch
>> 1 egg white
>> Salt and pepper, to taste
>> 2 cups oil for deep-frying
>> 1 bunch horenso (Japanese spinach, available at Chinatown and farmers markets)
>> 1 cup low-sodium chicken broth
>> 2 tablespoons oyster sauce
>> 1/4 cup chopped green onions
>> Salt, to taste
>> 1/3 cup cornstarch, mixed with 1/3 cup water
In large bowl, combine tofu, fishcake, cornstarch, egg white, salt and pepper; mix well.
In wok, heat oil over medium-high. Using a Chinese porcelain spoon, scoop tofu mixture and mold into a pipa, or teardrop, shape (a pipa is a Chinese musical instrument similar to a mandolin). Carefully slide into oil. Deep fry until golden. Drain on paper towels.
In large pan, add spinach and stir fry until soft. Place in large serving bowl. Top with tofu patties.
In a small pot, add chicken broth, oyster sauce, green onions and salt; bring to a boil. Thicken with cornstarch mixture. Pour over tofu and serve. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 550 calories, 41 g fat, 6 g saturated fat, 15 mg cholesterol, 330 mg sodium, 33 g carbohydrate, 1 g fiber, 1 g sugar, 13 g protein
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Pork Hash-Ham-Abalone
>> 2 tablespoons cornstarch
>> 1 (15-ounce) can abalone, diced, with 1/2 cup of liquid reserved
>> 1/2 teaspoon Hawaiian salt
>> 1 tablespoon low-sodium soy sauce
>> 1/2 cup water
>> 2 tablespoons oil
>> 1/4 pound ground pork
>> 1/2 pound ham, diced
>> 1 pound string beans, diced
Mix cornstarch, reserved abalone liquid, salt, soy sauce and water; set aside.
In a large saute pan, heat oil over medium-high. Saute pork and ham 1 to 2 minutes. Add string beans; cook until tender but crisp. Thicken with cornstarch mixture; turn off heat. Add abalone and stir well. Do not cook abalone. Serves 6.
Approximate nutritional information, per serving (not including salt to taste): 220 calories, 11 g fat, 3 g saturated fat, 75 mg cholesterol, 1,000 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g sugar, 19 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
