Chicken Hekka Recipes

CHICKEN HEKKA

Steps:

• Set a large pot over medium high heat. Add cooking oil of choice, chicken, salt, and pepper. Cook until chicken is slightly browned.
• Add ginger and continue cooking the chicken.
• To a small bowl add shoyu and brown sugar. Mix until well combined.
• Add the shoyu mixture to the pot of chicken and continue to cook.
• Then add bamboo shoots, mushrooms, carrots, and onion. Continue to cook until softened.
• While the chicken is cooking set a pot of water over high heat. Heat until a rolling boil. Add noodles and cook according to package directions. Generally you will only need to boil the noodles for a minute or two. Drain and set aside.
• Once chicken has cooked through and vegetables have softened add the noodles and stir to combine. Garnish with green onions and ENJOY!

CHICKEN HEKKA

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.

CHICKEN HEKKA

Steps:

• In a large saucepan, brown the chicken over medium-high heat for 3 minutes. Add the ginger and garlic. Saute for 2 more minutes.
• Add the chicken broth, soy sauce, mirin, and sesame oil to the pan. Bring to a boil.
• Add the onion, carrots, shiitake mushrooms, and bamboo shoots. Mix and then turn the heat to low, put the lid on the pan and let simmer for 5 minutes.
• Remove the lid and add the cellophane noodles. Cook 6-8 minutes more minutes over medium heat until the noodles are cooked through and most of the liquid is absorbed. You want the final dish to be "saucy" but not soupy.
• Add the green onions and watercress stems. Stir and cook for 1 minute. Turn off heat. Add the watercress leaves. Mix and serve! Eat plain or spooned over a big bowl of rice.

CHICKEN HEKKA

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.

CHICKEN HEKKA

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.