Demonstrated by: State Representative, Ron Menor. Favorite Local Recipes on May 1, 1998.
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Ingredients:
Chicken Hekka
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
Directions:
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.
Review
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Good recipe! I don’t like as sweet, so reduced sugar. Instead is full mirin, I did half mirin and sake for rest.
by Fran
on 9/6/2020
Delicious and if you do your prep the day before it's a breeze. Reminds me of home and Ohana. Mahalo.
by Charlotte Naughton
on 4/21/2020
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
on 2/28/2019
Great recipe, easy and quick. Took previous reviewer's suggestion and added aburage also. Shared with my newlywed grandbaby, she said hubby loved it.
by Lala
on 10/11/2016
This recipe was really tasty and very easy to make. I also added aburage into the recipe as well.