Chicken Hekka
User rating:
5 out of 5 stars
(2)
Reviews
Demonstrated by: State Representative, Ron Menor.
Favorite Local Recipes on May 1, 1998.
Ingredients:
Chicken Hekka
Try this delicious recipe from the Electric Kitchen!
- 1½ lb boneless, skinless chicken
- ¾ cup sugar
- ¾ cup soy sauce
- ¾ cup mirin (Japanese sweet wine)
- 2 tablespoons salad oil
- 2-inch piece ginger root, grated
- 3 medium carrots, julienne
- 2 onions, sliced
- 1 can (14 oz) shredded bamboo shoots, drained
- ½ lb fresh mushrooms, sliced
- 1 bunch watercress, cut into 2-inch lengths
- 8 oz pkg long rice, soaked and cut into 2-inch lengths
Directions:
- Slice chicken into serving pieces.
- Combine sugar, soy sauce, and mirin.
- In a skillet or wok, heat oil to medium high.
- Squeeze juice from grated ginger into wok.
- Add ginger and stir fry until brown; discard ginger fibers.
- Add chicken and stir-fry over high heat.
- Add soy sauce mixture and cook for 2 more minutes.
- Add vegetables, one at a time, and stir-fry after each addition.
- Add long rice and cook for 3 more minutes, or until done.
Makes 8 to 10 servings.
Review
Leave a review
Great recipe, easy and quick. Took previous reviewer's suggestion and added aburage also. Shared with my newlywed grandbaby, she said hubby loved it.
by Lala
on 10/11/2016
This recipe was really tasty and very easy to make. I also added aburage into the recipe as well.
by Jaye Arakaki
on 4/6/2016