Chicken Hekka Recipes

Steps:

• 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.

Steps:

• First cut up all the chicken & place in a medium bowl. Then set aside. Then slice up all the veggies & place in a medium bowl. Then set aside. Then slice gobo & bamboo shoots & place in a medium bowl. Then set aside. Then open & drain the can mushrooms & set aside.
• Next in a large pot with about 2 Tbsp. oil fry the chicken until just about done. Then sprinkle with a little pepper & add in the gobo, bamboo & mushrooms. Cook for about an other 5 to 10 mins. Then mix together the shoyu (Soy Sauce) together & pour into the pot. Bring to a boil about another 5 mins.
• Then add in the carrots, onions & drained long rice. Bring to a boil once again. Then add in the green onions & watercress right before serving.

Steps:

• 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.