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Waipahu Marauder Chicken Hekka

Demonstrated by: Waipahu High School student Roel Salanga.
Chicken Hekka & More…May 1, 2001.

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Ingredients:

Waipahu Marauder Chicken Hekka

  • 4 boneless skinless chicken pieces
  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 1/4 cup mirin
  • 1/4 teaspoon five spice powder
  • 2 pkg (3.75 oz) long rice
  • 2 to 3 heads baby bok choy
  • 1/4 cup peanut oil
  • 1 cup chicken broth
  • 1/4 cup oyster sauce
  • Dash of pepper
  • 1 small onion, thinly sliced
  • 1 teaspoon grated ginger root
  • 5 dried shiitake mushrooms, soaked and slivered
  • 1/2 cup slivered carrots
  • 1/2 cup slivered celery
  • Sliced green onions for garnish

Directions:

  1. Cut chicken into bite-sized pieces.
  2. Combine soy sauce, sugar, mirin, and five spice; add chicken and marinate for at least 30 minutes.
  3. Drain and reserve marinade.
  4. Soak long rice in water for 10 to 15 minutes; drain.
  5. Steam bok choy for 2 to 3 minutes; keep warm.
  6. In a skillet, heat 2 tablespoons of the peanut oil; sauté chicken until done.
  7. In a skillet, bring broth to a boil; add the reserved marinade, the long rice, 2 tablespoons of the oyster sauce, and the pepper.
  8. Mix well and place on a serving platter.
  9. Heat remaining 2 tablespoons peanut oil; stir-fry onion, ginger, mushrooms, carrot, and celery.
  10. Add the remaining 2 tablespoons oyster sauce and cook until vegetables are just done.
  11. Place vegetables around long rice; place chicken on long rice.
  12. Garnish with bok choy and green onions.

Makes 6 servings.

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