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Hula’s Ais share
two favorites

Recipes prepared by Howard and Olana Ai of Halau Hula Olana on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

JAPANESE CHICKEN STEW

1-ounce package shiitake mushrooms
1-ounce package kikurage (tree ears)
16-ounce can straw mushrooms
16-ounce can whole mushrooms
16-ounce can baby corn
2 8-ounce cans whole chestnuts
1 medium carrot, sliced
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic
2 pounds chicken
2 tablespoons oyster sauce
1/4 teaspoon black pepper
1 cup barbecue sauce (Aloha Shoyu brand preferred)
2 tablespoons cornstarch
2 tablespoon water
Hot rice
1/2 cup sliced green onion

Prepare shittake and kikurage by soaking in a large bowl of water. Drain and squeeze out moisture, then slice.

Drain all the canned vegetables and set aside with shiitake, kikurage and carrots. (If baby corn is large, cut ears in half.)

In a deep pot: Heat oil and add onion and garlic. Add chicken a few pieces at a time, then add oyster sauce and pepper to season chicken. Let sizzle. Begin to add barbecue sauce, keeping mixture moist, until chicken is completely cooked. Add drained vegetables, allowing the natural juices to mix. Bring to a boil, then stir in mixture of cornstarch and water to thicken gravy. Simmer 10 minutes. Serve on hot rice and sprinkle green onions on each serving.

HAPA KABOBS

Bamboo skewers
2 pounds sliced chicken
1 can pineapple chunks, drained
1 can large olives, drained
1 bell pepper, cut in chunks
1 can whole button mushrooms, drained
1 medium sweet onion, cut in chunks
1 box tempura mix
2 tablespoons flour
1-1/4 teaspoon sugar
1/4 teaspoon salt
10 ice cubes
Hot cooking oil

Prepare kabobs ahead of time.

Season chicken to taste or soak in a light marinade.

Skewer seasoned or marinated and drained chicken, alternating onion, chicken, bell pepper, pineapple, chicken, mushroom and olive. Skewer chicken loosely to allow to cook quickly.

Mix tempura batter using the box directions and adding the flour, salt, sugar and ice cubes. This batter will be heavier than the usual tempura batter. Keep batter cold before and during cooking.

To cook, pat skewers dry, coat in batter and fry in hot oil. Drain on absorbent paper.

Nutritional information unavailable.

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