Campbell-Choy's Chicken Hekka

Demonstrated by: James Campbell High School students Tim Evans, Jon Gallegos, and Mary Elizabeth.
Watercress Plus One - April 16, 2000.

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Ingredients:

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

Directions:

In a large bowl, combine 1/2 cup of the soy sauce, 1/2 cup of the macadamia nut oil, the mirin, garlic, 1 tablespoon of the ginger, the salt, white pepper, cornstarch, and 1 1/2 teaspoons of the brown sugar; mix well. Add chicken and marinate overnight. In a large skillet or wok, heat the remaining 3 tablespoons macadamia nut oil. Add chicken, including marinade, and the remaining 2 tablespoons ginger. Stir-fry until chicken is brown. Add onion, mushrooms, carrots, celery, bamboo, watercress, and green onions; cook for 1 minute. Combine the remaining 3/4 cup soy sauce, the remaining 1/2 cup brown sugar, and the chicken broth; add to mixture. Stir in long rice; top with tofu. Cover and simmer for 5 minutes. Makes 8 to 12 servings.

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