BROADCAST DATE: 6/19/05
Kona Coffee Chicken
From the kitchen of: Ececutive Chef: Chih Chieh Chang of Shanghai Bistro (Serves 4)
1 lb Boneless Chicken Thighs (4 pieces)
6 oz Rock Salt
2 oz Sugar
2 pcs Garlic
2 oz Ginger
4 oz Onion
2 oz Celery
9 oz Coriander
3 pc Bay Leave
2 oz Dried Tangerine Peel
2 pcs Star Anise
10 pcs Chinese Prickly Ash
6 lb Water
Cook all ingredients (except Chicken Thighs) for 15 minutes.
Wash chicken thighs; put them into the ingredients mix, turned to High heat for 5 minutes.
Then changed to medium heat for 5 minutes.
Then changed to low heat for another 5 minutes.
Take out the chicken thighs and let the water drip until the chicken complete dry from water.
Use a deep pan, put a piece foil on the bottom of pan.
Then put brown sugar, brown rice, KONA coffee bean on top of the foil.
Then put a separator.
Last put the chicken thighs on top of the separator.
Make sure chicken skins are face up.
Turn to medium heat until the smoke comes out then change to medium low heat for 10 minutes.
Take out the chicken thighs and apply some Macadamia Nut Oil or Olive Oil.
Cut into small piece and serve.
Dipping Sauce (Optional)
1 tsp. Kahlua Liquor
1/2 tsp. Cocoa Powder
1 tsp. Macadamia Nut Oil or Olive Oil
1 tbs. Instant KONA Coffee
1 tbs. Sweetened Condensed Milk
1 tbs. Mayonnaise
Mix the all the ingredients and serve.