Gordon Lum's Chicken Look Funn With Chinese Noodles

Gordon Lum makes his popular Chinese look funn noodles with chicken - look funn is similar to chow fun but it comes in flat sheets and is cut into thin noodles.  The texture is a little more tender than chow fun noodles.

 Ingredients:

• 6 sheets plain look funn (5 pounds), sliced into noodles
• 3 chicken thighs, boned and sliced thin
• 0.5 lbs green beans (or Chinese peas, sweet peas), sliced
• 0.5 lbs carrots, julienned
• 1 lb bean sprouts
• 4 tablespoons mushroom Aloha shoyu soy sauce
• oil
• Hawaiian salt
• Chinese parsley or green onions, garnish (optional)

Marinade:

• 2 tablespoons oyster sauce
• 2 tablespoons Aloha Aloha shoyu
• 1 teaspoons Hawaiian salt
• 1 tsp sesame seed oil
• 1 tsp liquor (whiskey, sake, sherry, etc.)
• 2 Tbsp vegetable oil
• 0.5 tsp sugar
• 0.5 inch ginger, smashed
• 2 cloves garlic, smashed

Cooking Process:

Rinse then dry the boned chicken thighs and slice thinly. Combine the marinade and add the chicken. Mix well and refrigerate for 30 minutes or as long as overnight.  Heat the oil in a wok or a large pot. Remove the ginger and garlic from the marinade and sear in hot oil for 30 seconds and then discard.  Sear the chicken in a wok/large pot and remove the chicken from the heat when it is 70-80% cooked.

Add a tablespoon of oil and sear the beans and carrots. Add a pinch of Hawaiian salt and a dash of sesame seed oil. Saute for 2 minutes. Add the chicken back and mix for 1 minute. Add the sliced look funn and mix constantly while slowly adding the mushroom shoyu until the look funn is between a light and medium brown in color. While still mixing, sprinkle in 2 teaspoon of Hawaiian salt. Taste and add more Hawaiian salt only if needed.  Add the bean sprouts and mix until the bean sprouts just begin to wilt but are still slightly crisp. Turn off the heat and transfer the look funn to a large bowl. Garnish with Chinese parsley and/or green onions and serve.

More check out@ Hawaiian Chinese Recipes

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David Sumidas Kim Chee Fried Rice With Watercress Recipe

I met the legendary David Sumida on the set of Cooking Hawaiian Style.  I was so excited to meet him as his family has been providing watercress for the state of Hawaii since the 1920’s.  I was also happy to have David join us as he works extremely hard and hasn’t had a day off in years.  Since the taping of the show, we have been in touch and every now and then, I see David posting an awesome recipe using watercress.   I’m hoping that he continues to send me more of his ono recipes.  This is food from our past…and we need to ensure that it continues to serve our future. Mahalo David for all that you and your family are doing to feed the people of Hawaii!

Ingredients:

• 3 cups cooked rice, chilled
• 2 tablespoons oyster sauce
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 2 teaspoons Aloha shoyu
• 1/4 cup green onion, thinly sliced
• 2 lup cheong, thinly sliced
• 1 cup hot Korean kim chee, coarsely chopped
• 1 cup watercress, cut into 1 inch lengths
• 1/2 cup fresh pineapple, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped

Cooking Process:

Add oyster sauce to rice and gently mix. Set aside.

For the shoyu omelet:

• In a bowl, whisk eggs, shoyu and green onion.
• Heat a large pan or wok over medium heat and add 1 tablespoon oil. Add egg mixture and make a thin omelet. With a spatula, gently roll it, plate and thinly slice it. Set aside.
• Turn up heat to high, add remaining oil and add lup cheong. Stir fry 1 minute, then add rice and stir fry 1 minute. Add kim chee and watercress and stir fry 1 minute.
• Add sliced omelet, pineapple and cilantro and toss until heated through.

For more delicious recipes visit here@ Hawaiian Chinese Recipes

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