Chicken Hekka

Featured in the Honolulu Star-Advertiser on March 27, 2019.

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Ingredients:

Chicken Hekka

  • 1 1/4 cups low-sodium shoyu, divided
  • 1/2 cup plus 3 tablespoons macadamia nut oil, divided
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon minced garlic
  • 3 tablespoons finely minced ginger root, divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons cornstarch
  • 1/2 cup plus 1 1/2 teaspoons brown sugar, divided
  • 2 1/2 pounds skinless boneless chicken thighs, cut in strips
  • 1 onion, sliced
  • 1 (3-ounce) package sliced dried shiitake mushrooms, soaked
  • 3 medium carrots, slivered
  • 3 stalks celery, slivered
  • 2 (15-ounce) cans bamboo shoots, sliced
  • 1/2 bunch watercress, cut in 1-inch lengths
  • 1 bunch green onions, chopped
  • 1/2 cup chicken broth
  • 5 (1.75-ounce) bundles long rice, soaked
  • 1 (20-ounce) block firm tofu, cut in 1/2-inch cubes

Directions:

In a large bowl, combine 1/2 cup shoyu, 1/2 cup macadamia nut oil, mirin, garlic, 1 tablespoon ginger, salt, pepper, cornstarch, and 1 1/2 teaspoons brown sugar; mix well. Add chicken and marinate overnight. In a large skillet on medium high heat, heat remaining 3 tablespoons macadamia nut oil. Add chicken, including marinade, and 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 shoyu, the remaining 1/2 cup brown sugar, and chicken broth; add to mixture. Stir in the long rice; top with tofu. Cover and simmer for 5 minutes. Serves 10.

Approximate Nutrient Analysis per serving (not including salt to taste):
520 calories, 22 g fat, 3 g saturated fat, 105 mg cholesterol, greater than 1700 mg sodium, 50 g carbohydrate, 2 g fiber, 12 g sugar, 31 g protein

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