Chicken Hekka

User rating: (3)

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



Chicken Hekka

  • 1 1/2 lb boneless, skinless chicken
  • 3/4 cup sugar
  • 3/4 cup soy sauce
  • 3/4 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
  • 1/2 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.


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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