Tonight’s episode of the weekly local cooking show, taped at Kapiolani Community College and hosted by KCC chef-instructor Grant Sato, features students of Leeward Community College as they prepare salad nicoise, cake noodle and a chicken choi sum dish.
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Chicken Choi Sum & Vegetables
>> 4 pounds chicken, cut into 1-by-2-inch pieces
>> 3/4 pound onions, cut into thick slices
>> 3/4 pound carrots, cut into thick diagonal slices
>> 3/4 pound beans, sliced into 2-1/2-inch pieces (use your favorite bean)
>> 3 pounds choi sum, cut into spears and blanched
Marinade:
>> 1 teaspoon salt
>> 2 tablespoons oyster sauce
>> 1 tablespoon garlic, chopped
>> 2 tablespoons cornstarch
>> 2 eggs, lightly beaten
>> 2 tablespoons peanut oil
Sauce:
>> 1/4 cup rice wine
>> 1/4 cup oyster sauce
>> 4 cups chicken stock
>> Cornstarch slurry, as needed
>> Salt and pepper, to taste
Combine ingredients for marinade. Add chicken and marinate 30 minutes to overnight.
To cook chicken, in hot oil, parcook chicken. Set aside.
In wok, stir-fry onions, carrots and beans for 1 minute, then add chicken. Add rice wine, oyster sauce and stock. Bring to boil and simmer until vegetables are tender.
Thicken with cornstarch slurry. Season with salt and pepper.
Add choi sum. Adjust seasoning if necessary. Serves 12.
Nutritional information unavailable.
“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.
