Hawaii Recipes

3 to 4 lbs. chicken fryer
3/4 cup shoyu
1/2 cup water
3 tbsp. sugar (or brown sugar)
1 1/4 tsp. sherry wine
1 tbsp. oil
1 slice ginger, crushed
1 lb. won bok (Chinese cabbage)
1/4 tsp. salt
Cornstarch to thicken sauce

Bring shoyu, water, sugar, sherry, oil and ginger to a boil. Add whole chicken to this mixture and simmer slowly for about 20 minutes. Tuen chicken over and simmer about 15 minutes on other side to brown. Remove from pot and chop into small pieces.

Parboil won bok slightly in boiling water with salt. Cool under running water and squeeze out water. Cut into 1 inch size lengths and arrange on serving plate. Put chicken over won bok. Heat and thicken the sauce with a little cornstarch mixed with water and pur over chicken and won bok.