Walts Chicken Maui Recipes

Steps:

• Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
• glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
• Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

Steps:

• Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
• Cook chicken in olive until browned.
• Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
• Add remaining ingredients and stir well. Bring to boil.
• Reduce heat to med-low.
• Cover and simmer for 25 minutes until rice is tender.
• Serve immediately.

Steps:

• Dissolve chicken bouillon cube in water.
• Melt butter and onions and simmer until tender.
• Stir in flour, curry powder, salt, ginger and sugar.
• Gradually stir in bouillon and milk.
• Cook until thickened, stirring constantly.
• Add lemon juice.
• Fold in chicken, applesauce, mushrooms and water chestnuts.
• Cut cantaloupes in half.
• Loosen meat of melon and cut into chunks, but do not lose shape of melon.
• Warm melons in 350 oven for 10-15 minutes.
• Fill with curried chicken.
• Sprinkle with coconut and almonds.
• Serve with rice and vegetables.