Campbell-Choy's Chicken Hekka
- 1 1/4 cups soy sauce
- 1/2 cup plus 3 tablespoons macadamia nut oil
- 2 tablespoons mirin (Japanese sweet wine)
- 1 tablespoon minced garlic
- 3 tablespoons finely minced ginger root
- 1 1/2 teaspoons salt
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 1/2 cup plus 1 1/2 teaspoons brown sugar
- 2 1/2 lb skinless boneless chicken thighs or breasts, cut in strips
- 1 onion, sliced
- 1 pkg (3 oz) sliced dried shiitake mushrooms, soaked
- 3 medium carrots, slivered
- 3 stalks celery, slivered
- 2 cans (15 oz size) bamboo shoots, sliced
- 1/2 bunch watercress, cut in 1-inch lengths
- 1 bunch green onions, chopped
- 1/2 cup chicken broth
- 5 bundles (1.75 oz size) long rice, soaked
- 1 block (20 oz) firm tofu, cut in 1/2-inch cubes
