- In a large bowl, combine 1/2 cup shoyu, 1/2 cup macadamia nut oil, mirin, garlic, 1 tablespoon ginger, salt, pepper, cornstarch, and 1 1/2 teaspoons brown sugar; mix well.
- Add chicken and marinate overnight.
- In a large skillet on medium high heat, heat remaining 3 tablespoons macadamia nut oil.
- Add chicken, including marinade, and remaining 2 tablespoons ginger.
- Stir-fry until chicken is brown.
- Add onion, mushrooms, carrots, celery, bamboo, watercress, and green onions; cook for 1 minute.
- Combine the remaining 3/4 cup shoyu, the remaining 1/2 cup brown sugar, and chicken broth; add to mixture.
- Stir in the long rice; top with tofu.
- Cover and simmer for 5 minutes.
Serves 10.
Approximate Nutrient Analysis per serving (not including salt to taste):
520 calories, 22 g fat, 3 g saturated fat, 105 mg cholesterol, greater than 1700 mg sodium, 50 g carbohydrate, 2 g fiber, 12 g sugar, 31 g protein
