*  Exported from  MasterCook  *

                             Mochiko Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Chicken cleaned *
   2       tb           All purpose flour
   4       tb           Corn starch
   4       tb           Mochiko **
   4       tb           Granulated sugar
   5       tb           Soy sauce
   1       tb           Chinese oyster sauce
   2                    Eggs
                        MSG (optional)
                        Green onions, chopped
   7       tb           Sesame seeds -- to taste

  * boned and cut up in bite sizes
  ** Sweet flour made from glutinous rice

  Mix all of the ingredients with the cut up chicken in a large bowl, stir
  well to coat all of the chicken. Marinate for two or three hours. Fry in a
  large skillet as you would with normal fried chicken until golden brown.
  Drain on paper towels and serve hot.

  This basic recipe is from the Honpa Hongwanji Buddist Temple
  Cookbook published in Honolulu in 1973. That same Buddist temple
  has since then published an additional four or five cookbooks. All
  of them I am told are very good and offer a wide selection of
  island cooking covering all of the ethnic groups in Hawaii not only the
  Japanese-Hawaiians.

  Hawaii is a melting pot of races and it is also a melting pot of
  cuisines with each of its many ethnic groups contributing to the
  rich experience of Hawaiian foods. The island housewives "cook in many
  languages" and I indeed enjoyed, and still do enjoy, "eating in many
  languages."

  Aloha, "Kapena"

  FROM: THEODORE SEDGWICK (XPST31A)
 


                   - - - - - - - - - - - - - - - - - -