Friday, July 15, 2011

Chicken Hekka

Ingredients:

1 package Long Rice
2 lb. Chicken Thighs
1/3 cup Shoyu
1 tsp. Salt
½ cup Raw Sugar
1 Round Onion
1 can Bamboo Shoots
1 can Mushrooms, pieces and stems
1 block Tofu
1 cup Green Onions

Instructions:

Soak the long rice in a pot of cold water and let it come to a boil.  Simmer for about ½ hour.  Drain water, cut into 3 inch pieces. Cup up and debone the chicken into bite size pieces and fry in oil.  Add shoyu, salt, raw sugar and mix together.  Slice the round onions and bamboo shoots.  Cut the tofu into cubes and the green onions into 1 inch lengths.  When the chicken is cooked, add the onions, bamboo shoots, tofu and long rice.  Cook until seasonings have soaked through the ingredients.  Add the green onions last to give color to the dish. ENJOY!!!

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