| “Flavors of Hawaii” Volcano Spiced Huli – Huli Chicken Brochettes Ingredients:
Volcano Spiced Chicken (twelve portion of 2 each)
24 ea chicken brochettes
1 cup mango chutney
¾ cup Thai chili sauce
½ cup ginger, finely grated
1 cup oyster sauce
½ cup sugar
½ cup garlic (fresh) chopped
½ cup curry powder
1 cup shoyu
¾ cup cilantro, chopped
½ cup fish sauce (also known as patis or tiparos, found at Asian Market) Salad (for one portion)
3 tbsp. won bok (chinese cabbage), cut into strips
3 tbsp. koi (or English) cucumber, peeled with zester, cut in julienne
3 tbsp. bean sprouts, cleaned
3 tbsp. carrot cut Julienne
½ tsp. cilantro, chopped
1 tbsp. red bell pepper cut into thin strips
Dressing
¼ cup sesame oil
1½ cup salad oil
¾ cup rice vinegar
1½ tbsp. Heinz dijon mustard
1/8 cups shoyu
1½ pieces lemon, juice only
1 tbsp. Thai chili sauce Method: Chicken:
· Blend all ingredients for marinating in a food processor together, and reserve
· Marinate chicken brochettes “a la minute” and sauté in a non-stick pan with with little oil at a medium temperature (this is a fast operation, about 35 seconds on each side, do not overcook) or on a high shelf on the BBQ grill
Slaw:
· To cut carrots and cucumber, use a Japanese grater to get long julienne, to simplify cutting
· Mix ingredients for dressing well together
· Toss vegetable with dressing (dressing can be replaced with commercial Oriental dressing) | 
