CHICKEN HEKKA
Ingredients:
1 1/2lbs boneless skinless chicken
3/4 cup sugar
3/4 cup soy sauce
3/4 cup mirin (Japanese sweet wine)
2 tblspns salad oil
1 piece ginger root 2-inch, grated
3 med carrots julienne
2 onions sliced
14 oz canned shredded bamboo shoots drained
1/2 lb fresh mushrooms sliced
1 bunch watercress cut into 2-inch engths
8 oz 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.