How to Make Hawaiian Style Mochiko Chicken
Mochiko is Hawaiian-Japanese fried chicken that is sweet, savory, slightly crunchy and chewy, and addicting. It gets its sweetness from the Japanese sweet mochiko flour. Follow this simple step by step recipe and make your own Mochiko Chicken to impress anyone who tries it out. #mochiko #hawaiianfood #recipe
Ingredients:
4 tbsp mochiko flour
4 tbsp cornstarch
4 tbsp sugar
4 tbsp shoyu
2 cloves garlic minced
1 tbsp sesame seeds
1⁄4 cup green onions
1⁄2 tsp salt
2 eggs
2 lb skinless boneless chicken thighs
Oil for frying
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CHICKEN HEKKA - HAWAII LOCAL STYLE RECIPE #shorts
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Hawaiian Luau Chicken
A quick, easy, and delicious way to change up your chicken routine.
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Chicken Long Rice - Luau dish #2
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2 (1.875 oz) packages long rice
1 tbsp. oil
1 lb. chicken thighs or breasts, cut into 1/4 inch slices
1 clove garlic, minced
2 (14.5 oz) cans chicken broth
1 small (thumb-sized) piece ginger, sliced
1 tsp. Hawaiian salt
1/4 tsp. pepper
1 tbsp. sliced green onions
Cook long rice in boiling water for about 4-5 minutes, then drain and set aside. Heat oil in a pan and cook chicken and garlic until cooked through. Stir in chicken broth, ginger, salt, pepper and long rice. Let simmer for 15 minutes on medium-low heat. Garnish with sliced green onions before serving.
This is the way I used to cook it--and will go back to doing it this way:
Fill pot up with enough water to cover up chicken (I use bone in chicken thighs) plus about an inch. Add in a few pieces of cut ginger and about 3-4 tbsp of Hawaiian salt. Boil until you know that chicken is dead and cooked well ;)
Set a bowl of very hot (boiling) water on counter and let your long rice soak for about an hour. When chicken is done, rice should be softened. Cut with kitchen shears. Get chicken out of pot (save broth!), shred the chicken up and toss back into pot with ginger still in there and add long rice.
Cook until the rice is nice and translucent.
Eat and enjoy :)
I like my method better. Though they pretty much taste the same... I can control my sodium content via my method, however.
I did like the addition of the pepper though
Chicken Luau
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A nice alternative if you do not have squid, or just feel like having some chicken. A traditional dish at a luau is squid luau.
2 lb. luau leaf
Water
2 c. coconut milk
1 tsp salt
Cooked chicken or squid
Wash your luau leaves thoroughly. Remove the stems and fibrous parts of veins.
Place wash leaves in large saucepan. Add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. (I ended up having to cook it for a LOT LOT longer than that to get it to the consistency I wanted. I also cooked it over a several day period (because I was going to/from the hospital daily). I also chopped it up with a food processor.
Drain luau thoroughly; stir in coconut milk, salt and chicken or squid.
Heat, do not boil.
Makes six servings.
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Cooking with Nuiman chicken luau
Making chicken luau, cleaning chicken, harvesting the luau ( taro leaf), making a chicken broth and cooking all up