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Chicken Hekka

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. 


Posted By: Deirdre K Todd
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Prep Time: 15 | Cook Time: 30-35 | Ready In: 45-50
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US Metric
  • 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 
  • Sauce:
  • 3/4 c. sugar
  • 3/4 c. Aloha shoyu
  • 3/4 c. mirin (Japanese sweet wine)

Cooking Process:

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.

Serves 4-6.

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