Chicken Hekka

User rating: 5 out of 5 stars (5) Reviews

Demonstrated by: State Representative, Ron Menor.
Favorite Local Recipes on May 1, 1998.


Chicken Hekka

  • 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


  1. Slice chicken into serving pieces.
  2. Combine sugar, soy sauce, and mirin.
  3. In a skillet or wok, heat oil to medium high.
  4. Squeeze juice from grated ginger into wok.
  5. Add ginger and stir fry until brown; discard ginger fibers.
  6. Add chicken and stir-fry over high heat.
  7. Add soy sauce mixture and cook for 2 more minutes.
  8. Add vegetables, one at a time, and stir-fry after each addition.
  9. Add long rice and cook for 3 more minutes, or until done.

Makes 8 to 10 servings.


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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.

by Jaye Arakaki on 4/6/2016