* 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."
