THE ELECTRIC KITCHEN

HECO
A chicken hekka dish named for Waipahu
High School is dressed up with baby bok choy
and lots of slivered vegetables.

Waipahu students
share their recipes

"The Electric Kitchen" airing through the first half of May features students from Waipahu High School's Food Service Class.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here are two of the students' recipes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Waipahu Marauder Chicken Hekka

Roel Salanga

4 boneless, skinless chicken pieces
1/2 cup soy sauce
1/3 cup sugar
1/4 cup mirin
1/4 teaspoon five spice powder
2 packages (3.75 ounces each) long rice
2 to 3 heads baby bok choy
1/4 cup peanut oil
1 cup chicken broth
1/4 cup oyster sauce
Dash of pepper
1 small onion, thinly sliced
1 teaspoon grated ginger root
5 dried shiitake mushrooms, soaked and slivered
1/2 cup slivered carrots
1/2 cup slivered celery
Sliced green onions for garnish

Cut chicken into bite-sized pieces. Combine soy sauce, sugar, mirin, and five spice; add chicken and marinate for at least 30 minutes. Drain and reserve marinade.

Soak long rice in water for 10 to 15 minutes; drain. Steam bok choy 2 to 3 minutes; keep warm.

In a skillet, heat 2 tablespoons of the peanut oil; sauté chicken until done.

In a skillet, bring broth to a boil; add the reserved marinade, the long rice, 2 tablespoons of the oyster sauce, and the pepper. Mix well and place on a serving platter.

Heat remaining 2 tablespoons peanut oil; stir-fry onion, ginger, mushrooms, carrot and celery. Add the remaining 2 tablespoons oyster sauce and cook until vegetables are just done.

Place vegetables around long rice; place chicken on long rice. Garnish with bok choy and green onions. Serves 6.

Lilikoi Cream with Fresh Fruits

Jennifer Bayani

1 package (8 ounce) cream cheese, softened
1/2 cup sugar
1/2 cup frozen lilikoi juice, thawed
1 cup heavy cream
Fresh fruits such as banana, melons, kiwi, strawberries, blueberries

In large bowl of electric mixer, beat cream cheese and 1/4 cup of the sugar. Add lilikoi juice and beat until smooth and creamy; chill for 20 minutes.

In small bowl of electric mixer, beat cream; add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into lilikoi mixture. Spoon over fruit. Serves 6.

Nutritional information unavailable.

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