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|5 lb||box chicken thighs- deboned and cut in chunks|
|2 c||carrots, cut chop suey style|
|2 c||gobo, cut the same way|
|1 large||or 2 medium round onions|
|1 large||can bamboo shoots, slied thin|
|1 pkg||dry mushrooms-soaked and cut in strips|
|1||bundle long rice-soaked in hot water and cut into 4ths|
|2||stalks green onion cut in 1 1/2 inches|
|1 bunch||watercress , rinsed thoroughly, cut in 3inch|
|1 c||raw sugar|
Washougal, WA (pop. 14,095)
Member Since Jul 2010
This is an old recipe I got from a really good cook and friend on Maui years ago and I only make this when the kids come over as its way too much for just me and my husband.. all I can say the Island way is that it is ONO to us and that means good! I used to make this for our church parties on Maui. sorry no picture of this wonderful dish. I haven't seen any gobo here in WA nor raw sugar but I substitute it for brown sugar.
Fry chicken in 2 tablespoon margarine. Remove all fat.
Add bamboo, gobo,and mushroom. Cook about 7 minutes.
Add shoyu and sugar. Bring to boil. Add carrots,round onions,long rice and cook till done
Add green onions. Before serving add watercress.
Note: ingredients may be substituted or changed: tofu,pork.