Chicken Hekka

Total Time:
1 hr 50 min
Prep:
45 min
Inactive:
30 min
Cook:
35 min

Yield:
4 to 6 servings

Ingredients
  • 2 1/2 pounds boneless, skinless chicken thighs or breasts
  • Hekka Marinade, recipe follows
  • 1 can (2 1/2 cups) sliced bamboo shoots, drained and rinsed
  • 10 green onions (scallions), cut into 1-inch lengths
  • 1 onion, cut into half-moon slices
  • 1 medium carrot, julienned
  • 1 pound shiitake mushrooms, sliced
  • 2 stalks celery, julienned
  • 1/2 pound watercress, chopped into 1-inch lengths
  • 3 tablespoons vegetable oil
  • 1/2 finger fresh ginger, peeled and crushed
  • Sake Sauce, recipe follows
  • 1 bundle (2 ounces) bean thread noodles, cooked and cut into 1-inch lengths
  • Hekka Marinade:
  • 2 tablespoons cornstarch
  • 1/2 cup soy sauce
  • 1/2 cup vegetable oil
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 1/2 teaspoons brown sugar
  • Sake Sauce:
  • 1/2 cup granulated sugar
  • 3/4 cup soy sauce
  • 1/2 cup chicken stock
  • 1/2 cup sake
Directions
  • Marinate the chicken for 30 minutes in the Hekka Marinade. Meanwhile, mix the bamboo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside.

  • Brown the chicken in 3 tablespoons oil to which you have added crushed ginger. Add all the vegetables and stir-fry for 1 minute. Add the sake sauce and bean threads and simmer on medium heat for 5 minutes. Serve at once.

Hekka Marinade:
  • Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.

Sake Sauce:
  • Blend all ingredients.


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