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Chicken Hekka

Babette's picture
An incredible Asian stir fry. One of my personal favorites.
Ingredients
  Skinless, boneless chicken breast meat 1 1⁄2 Pound
  White sugar 3⁄4 Cup (12 tbs)
  Soy sauce 3⁄4 Cup (12 tbs)
  Mirin 3⁄4 Cup (12 tbs) (japanese sweet wine)
  Vegetable oil 2 Tablespoon
  Grated fresh ginger 1 Tablespoon
  Carrots 3 , julienned
  Onions 2 , thinly sliced
  Shredded bamboo 14 Ounce (drained)
  Fresh mushrooms 1⁄2 Pound, sliced
  Water 1 Cup (16 tbs), coarsely chopped (trimmed)
  Rice noodles 8 Ounce, cut into 2 inch pieces (soaked)
Directions

Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.

In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.

One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Taste: 
Spicy
Feel: 
Rich
Method: 
Stir Fried
Interest: 
Holiday, Kids
Ingredient: 
Chicken, Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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