HAWAII CHICKEN AND LONG RICE

INGREDIENTS:

• 2-3 pounds skinless chicken thighs
• 3 cups water
• 3 cups chicken broth
• 6 dried shiitake mushrooms
• 1" piece fresh ginger, peeled and sliced
• 1 teaspoon Hawaiian sea salt
• 1 clove crushed garlic
• 4 bundles long rice noodles
• 2 cubes chicken bouillon

DIRECTIONS:

1. Soak long rice noodles.
2. Place chicken thighs in a soup pot - then add water, chicken broth, crushed ginger, Hawaiian sea salt, crushed garlic, shiitake mushrooms and chicken bouillon.  Bring to a boil then simmer 45 minutes or until tender.
3. Remove chicken and shiitake mushrooms from broth.  Save broth.  Cut long rice into 4 inch lengths - add to broth and then boil for 10 minutes.  Cut off and discord shiitake mushroom stems.  Slice shiitake mushrooms.  Shred chicken.
4. Add shredded chicken and shiitake mushrooms to broth.  Season to taste.

Makes 12 servings.

HAWAII SWEET & SOUR CHICKEN

INGREDIENTS:

• 1 (10 ounce) jar sweet and sour sauce
• ½ cup packed brown sugar
• ½ cup pineapple juice
• 4 tablespoons white wine
• ¼ cup butter, melted
• 2 shiitake mushrooms
• 1 green bell pepper
• 1 red bell pepper
• 1 bunch choy sum
• 4 skinless, boneless chicken breasts

DIRECTIONS:

1. Refrigerate chicken in sweet and sour sauce for 8 hours or overnight.
2. Preheat oven 400° F.
3. Remove chicken from bowl - combine sweet and sour sauce, brown sugar, pineapple juice, white wine, and melted butter.
4. Place chicken in a greased 9x13 inch baking dish, and pour sweet and sour sauce mixture over chicken.
5. Cover and bake for 45 minutes in oven until the sauce has become a thick glaze.
6. Place thinly sliced red and green bell peppers, shiitake mushrooms and choy sum into heated frying pan. Pour 2 tablespoons of vegetable oil over vegetables - saute for 2-3 minutes.

Serve chicken over white rice with side of sauteed vegetables.

Makes 4 servings.

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