[ELECTRIC KITCHEN]

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Deep-fried nori chicken
pairs with pilaf

"The Electric Kitchen" airing in the first half of September features party ideas from Brian Choy of the Department of Health's Food Safety Program.

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

Here are some of Choy's 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.

HECO
Nori-wrapped chicken makes bite-sized party food.

Nori Chicken

3 pounds boneless skinless chicken pieces
1/4 cup flour
1/2 cup cornstarch
1/4 cup sugar
1 teaspoon salt
2 tablespoons toasted sesame seeds
5 tablespoons soy sauce
3 cloves garlic, minced
2 green onions, minced
10 sheets sushi nori
Salad oil for deep-frying

Cut chicken into 100 (2-by-1-inch) pieces. Combine remaining ingredients, except the nori and the oil. Marinate chicken in mixture for at least 2 hours or overnight in refrigerator.

Cut each nori sheet lengthwise into 5 equal pieces, then crosswise into halves.

Heat oil. Wrap each piece of marinated chicken in a strip of nori. Fry until chicken is done. Drain well and serve immediately. Serves 10 to 12.

Pilaf

1 pound bacon, diced
2 onions, chopped
4 cans (4-ounce size) mushrooms, drained
4 cans (14-1/2 ounce size) chicken broth
Pepper to taste
Browning and seasoning sauce to color
5-1/3 cups long-grain rice, rinsed and drained

Preheat oven to 450 degrees.

In a large Dutch oven, fry bacon until crisp. Add onions, mushrooms, chicken broth, pepper and browning and seasoning sauce; bring to a boil.

Add rice to broth mixture; bring again to a boil. Cover, place in oven, and cook for 10 minutes. Lower oven temperature to 350 degrees and continue cooking for 30minutes.

Uncover, and stir ingredients; cover and cook for 20 more minutes. Serves 15.

To reduce or increase this recipe, use the proportion of 1-1/3 cups rice to 1 can broth.

Nutritional information unavailable.

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