Here are a couple of proven winners for your next pot luck.
Recipe for pot luck item at Corporate Counsel by Myra Ochi
5-6 pieces deboned chicken thighs
1 lb. bacon
½ cup sugar
½ cup shoyu
2 Tbsp. grated ginger
Cut bacon into thirds. Slice chicken into bite size pieces.
Marinate chicken in sugar, shoyu & ginger mixture for about ½ hour.
Place piece of chicken in bacon and roll.
Cover with flour, dip in beaten eggs and cover with panko.
Deep fry on low heat to cook inside first, then outside will slowly brown.
(Note: I used those tight fitting latex gloves so the flour and panko didn’t stick to my fingers. It made it much faster and easier than using tongs or chopsticks during the dipping process.)
KAUA’I KALUA PIG
“From the Vivian Leithead Recipe Collection” (B.J.’s mother).
2 lb. kalua pig
1 cup chopped onions
2 cups (or two large cans)sliced bamboo shoot
7-8 shiitake mushrooms soaked and sliced (save the water when you drain the mushrooms)
1 -2 cans sliced water chestnuts
1 Tbsp. sugar
4 Tbsp. shoyu
1-2 Tbsp. mirin
1 Tbsp. cornstarch
½ cup mushroom water
1 tsp. crushed red pepper (can substitute black pepper)
optional: 1 tsp. chopped garlic and small piece of ginger or 1 tsp. of bottled grated ginger
Mix sugar, shoyu, mirin, cornstarch, mushroom water, and red pepper in bowl. (add garlic and ginger if desired)
In large wok, cook kalua in some olive or canola oil until heated, add chopped onions and cook slightly. Move kalua and onions to side. In remaining oil, fry bamboo shoots until heated, mix with kalua and onions, move to the side. Repeat with water chestnuts and shiitake. Add the mixed broth and heat until sauce thickens. Serve hot with rice or on top of noodles.