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.
Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.
Blend all ingredients.
Recipe courtesy of Sam Choy from "Sam Choy's Island Flavors," Hyperion Publishing, 1999
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