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Chi Chi Dango

Three and a half cups mochiko
Two and one half cups Sugar
One teaspoon baking powder
Two cups water
One teaspoon vanilla
One can coconut milk
Potato starch

In a mixing bowl, sift dry ingredients and set aside.

In another mixing bowl, whisk coconut milk and mix with water. Add vanilla and mix well. Slowly add dry ingredients and mix until well blended.

Divide batter into three equal parts. Color first part of batter and pour into greased pan. Bake at three hundred and fifty degrees for fifteen minutes. Pour second layer on first and bake for twenty minutes. Bake third layer for thirty minutes.

It is very important to cover pan tightly with foil while baking!

Allow the mochi to sit for a few hours before cutting. Roll in potato starch and dust off excess before serving. 


Upcountry Sausage Stuffed Chicken

Six whole chicken fryer legs (thigh and drumstick joined)
One pound Portuguese sausage, casing removed
One cup onion, chopped
One half cup of celery chopped
Two cups of Portuguese sweet bread cubes, toasted
One cup peeled and diced sweet potato, boiled six to ten minutes
One half of a cup of cilantro, chopped
Salt and pepper to taste
One quarter cup honey
Two tablespoons Aloha shoyu

Preheat oven to three hundred and fifty degrees. Remove bone from chicken thighs only, by cutting through meat in a straight line along bone. Run thumb and forefinger along bone to separate meat. Cut away bone at end joint. If desired, leave thigh bone attached to drumstick and protruding from meat, as decoration.

In a skillet, sauté sausage; remove to a plate. Sauté onion and celery. Stir in sweet bread cubes, sweet potato, cilantro, salt, pepper, and Portuguese sausage.

Divide stuffing mixture into 6 portions and press into deboned chicken thighs. Place chicken pieces, stuffing side down, in a baking pan and bake for one hour.

Combine honey and Aloha shoyu and blend well. During the last fifteen minutes of baking, baste chicken several times with honey-soy mixture.