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Hyotan with Gingery-Garlic Chicken

Featured in the Honolulu Star-Advertiser on January 21, 2015.
Recipe compliments of retired Kapolei High School’s culinary arts teacher, Cynthia Pratt.

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Ingredients:

Hyotan with Gingery-Garlic Chicken

  • 2 tablespoons vegetable oil
  • 3 tablespoons minced ginger root
  • 6 cloves garlic, minced
  • 2 pounds boneless, skinless chicken thighs, cut into 1" cubes
  • 1 1/2 cups chicken broth
  • 4 pounds hyotan (long squash), peeled, seeded, cut into 1" cubes
  • 1-2 teaspoons rock salt to taste, divided
  • Coarsely cracked black pepper to taste
  • Finely chopped green onion or cilantro as garnish

Directions:

  1. Heat oil in a deep sauce pot.
  2. Sauté the ginger and garlic for 1 minute.
  3. Add chicken and sauté until no longer pink, adding chicken broth to prevent scorching.
  4. Cover with lid and cook 3 minutes.
  5. Layer hyotan on chicken, sprinkle with half of salt, cover and cook 10 minutes on medium high.
  6. Stir pot, add remaining salt, cover and cook an additional 5-10 minutes or until the hyotan is tender but not mushy.
  7. Sprinkle with black pepper and garnish with green onions or cilantro.

Makes 8 servings.

Variation:

  1. Add a tablespoon or miso and 2 teaspoons of sugar in the last 5 minutes of cooking or add 2 tablespoons shoyu and 1 tablespoon sugar to the chicken broth.

Approximate Nutrient Analysis per serving(based on 2 teaspoon salt):
220 calories, 9 g fat, 1.5 g saturated fat, 110 mg cholesterol, 800 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g sugar, 24 g protein

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