Chicken Hekka

Prep Time: 45 Minutes

Cook Time: 35 Minutes

Ready In: 80 Minutes

Servings: 4

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

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

1/2 cup granulated sugar

3/4 cup soy sauce

1/2 cup chicken stock

1/2 cup sake

Directions:

1. Marinate the chicken for 30 minutes in the Hekka Marinade. Meanwhile, mix the bamboo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside.
2. 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.
3. Hekka Marinade:
4. Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.
5. Sake Sauce:
6. Blend all ingredients.

By RecipeOfHealth.com