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Chicken Hekka

Chicken Hekka - A simple stir fry dish with a lot of flavor.  So ono with rice!


Posted By: Christine Souza
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Prep Time: 15 min. | Cook Time: 15-20 min. | Ready In: 30-35 min.
Ingredients: Print   Add to cart
US Metric
  • 1 1/2 lb boneless skinless chicken
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 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

Cooking Process:

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.

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