One of my all-time favorites...I remember eating this Chicken Hekka dish growing up and now this is my version.
2 boneless, skinless chicken breasts or thighs, cut into cubes
1/4 cup Aloha shoyu*
1/4 cup sesame oil
2 tbsp mirin
1 tbsp minced garlic
1 tbsp minced ginger
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
1 1/2 tsp sucanat (or cane sugar)
2 tbsp agave syrup
1/2 cup Aloha shoyu*
1/4 cup chicken broth*
1/4 cup sake or Chinese cooking wine
marinated chicken (as above)
1 tbsp sesame or peanut oil
1 inch fresh ginger, peeled and smashed
1 can sliced bamboo shoots
1 carrot, julienned
1 stalk celery, julienned
3 stalks green onion, cut in 1 inch lengths
1/2 onion, sliced thin
1 cups watercress leaves
1 bundle (2 oz) thin rice noodles, cooked, drained and cut into 1 inch lengths
prepared Sake Sauce (as above)
1/2 block firm tofu, drained and cut into 1" cubes (optional)
1. Combine marinade ingredients in a shallow dish. Add chicken and toss well to coat. Marinate for at least 30 minutes.
1. Mix everything together in a small bowl and set aside.
Hawaiian cooking does not involve spice. You may wish to add a dash or two or Sriracha to spice things up, or leave as is for a mild flavour.
1. Heat oil over medium-high heat. Add ginger and chicken. Brown chicken.
2. Add bamboo shoots, carrot and celery. Stir fry for 3-4 minutes. Add onion and green onion and stir fry for another minute or two.
3. Add 1/2 cup Sake Sauce and rice noodles. Let simmer for 5-8 minutes. Sauce will absorb into noodles.
4. Gently stir in tofu and watercress. Mix everything together well. Remove from heat. Serve with rice, more rice noodles or as is.