5 out of 5 stars
Demonstrated by: State Representative, Ron Menor.
Favorite Local Recipes on May 1, 1998.
Try this delicious recipe from the Electric Kitchen!
- 1½ lb boneless, skinless chicken
- ¾ cup sugar
- ¾ cup soy sauce
- ¾ cup mirin (Japanese sweet wine)
- 2 tablespoons salad oil
- 2-inch piece ginger root, grated
- 3 medium carrots, julienne
- 2 onions, sliced
- 1 can (14 oz) shredded bamboo shoots, drained
- ½ lb fresh mushrooms, sliced
- 1 bunch watercress, cut into 2-inch lengths
- 8 oz pkg long rice, 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 each addition.
- Add long rice and cook for 3 more minutes, or until done.
Makes 8 to 10 servings.
Leave a review
Good recipe! I don’t like as sweet, so reduced sugar. Instead is full mirin, I did half mirin and sake for rest.
Delicious and if you do your prep the day before it's a breeze. Reminds me of home and Ohana. Mahalo.
by Charlotte Naughton
I used chicken thigh meat and doubled the quantity. The sauce in my opinion is perfect when the sugar is cut back to 1/2 cup. Also used Cremini mushrooms and my family loved it!
by Lynn O
Great recipe, easy and quick. Took previous reviewer's suggestion and added aburage also. Shared with my newlywed grandbaby, she said hubby loved it.
This recipe was really tasty and very easy to make. I also added aburage into the recipe as well.
by Jaye Arakaki