Papaya chicken
and pancit bihon

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"The Electric Kitchen" airing in the second half of October features Caesar Pacis with "Taste of Waipahu."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. 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.

Chicken with Green Papaya

2 pounds chicken drumettes
1-1/2 teaspoons salt
2 tablespoons salad oil
2 teaspoons slivered ginger root
3 cloves garlic, chopped
1 small onion, sliced
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon patis (clear fish sauce)
1 green papaya, pared and cubed
2 cups green sweet pepper leaves

Rinse chicken; drain well. Sprinkle with 1 teaspoon of the salt.

Heat oil in a large pot. Sauté ginger and garlic. Add onion; sauté 1 minute. Add chicken; sauté 3 more minutes. Add broth; cover and simmer 30 minutes or until chicken is tender. Season with patis and the remaining 1/2 teaspoon salt. Add papaya; cook 5 minutes or until tender. Add pepper leaves; cook until wilted. Serves 6.

Pancit Bihon

2 packages (8 ounces each) bihon (rice sticks)
1/2 pound belly pork
1/3 pound chicken breast
2 lup cheong (Chinese sweet sausage)
2 tablespoons salad oil
4 cloves garlic, chopped
1/2 medium onion, sliced
1/3 pound medium shrimp, shelled and sliced
1 cup sliced Chinese peas
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup julienned celery
10 dried shiitake mushrooms, soaked and sliced
1/4 cup soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 block (7 ounces) kamaboko (steamed fish cake), chopped
Chopped green onions
Kalamansi (Filipino limes) wedges
Patis (clear fish sauce) or soy sauce

Soak bihon in water 15 minutes. Drain and cut into 6-inch lengths.

Cook pork, chicken and lup cheong separately in water for 10 minutes. Discard broth and thinly slice meats.

In a skillet or wok, heat oil. Sauté garlic and onion. Add meats; stir-fry 5 minutes. Add shrimp; stir-fry 1 more minute. Add peas, cabbage, carrots, celery and mushrooms; cook 2 minutes. Add soy sauce, salt and pepper. Add broth and bring to a boil. Add bihon and cook 3 minutes, tossing until well mixed. Add more broth if mixture is too dry.

Place on a platter; garnish with kamaboko and green onions. Serve with kalamansi, patis or soy sauce if desired. Serves 10.

Nutritional information unavailable.

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