Chicken Hekka - A simple stir fry dish with a lot of flavor. So ono with rice!
- 1 1/2 lb boneless skinless chicken
- 3/4 cup sugar
- 3/4 cup Aloha shoyu
- 3/4 cup mirin (Japanese sweet wine)
- 2 Tbs. salad oil
- 2-inch piece ginger root, grated
- 3 medium carrots julienne
- 2 onions, sliced
- 1 can (14oz.) shredded bamboo shoots, drained
- 1/2 lb fresh mushrooms, sliced
- 1 bunch watercress, cut into 2-inch lengths
- 8 oz pkg. long rice (Bean Thread Noodles), soaked and cut into 2-inch lengths
Slice chicken into serving pieces. Combine sugar, soy sauce, and mirin. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir fry over high heat. Add soy sauce mixture and cook for 2 more minutes. add vegetables, one at a time, and stir-fry after eaach additions. Add long rice and cook for 3 more minutes, or until done. Makes 8-10 servings.
Note: If watching your sugars, you may substitute splenda. Make sure you taste as you add, otherwise it may be too sweet.
If using regular sugar, 3/4 cup may be too sweet. Try adding 1/4 cup at a time and tasting as you add the sugar. I don't like my Hekka too sweet, so I use 1/4 - 1/2 cup of sugar.