Chicken hekka is an old-time classic dish that most people in Hawaii grew up eating. It was a great way to use up whatever vegetables and meat that you had in the refrigerator.
- 1 1/2 lb boneless, skinless chicken thighs, stew size
- 2 TB vegetable oil
- 2-inch piece ginger, crushed
- 2 medium onions, sliced
- 14 oz. can shredded bamboo shoots, rinsed, drained
- 1/2 lb. button mushrooms, sliced
- 1 small bunch watercress, 2-inch lengths
- 8 oz. pkg. long rice, soaked in water, drained, 2-inch lengths
- 3/4 c. sugar
- 3/4 c. Aloha shoyu
- 3/4 c. mirin (Japanese sweet wine)
In a mixing bowl; combine sauce ingredients. In a skillet or wok over medium heat; warm oil. Stir fry chicken, ginger and onion 2-3 minutes. Add soy sauce mixture; cook 2 more minutes. Add bamboo shoots, mushrooms and watercress; cook 2 minutes. Stir in long rice and bring to a boil. Reduce heat; cook 1 more minute until liquid has been absorbed.