Chicken Hekka

Ingredients:

1 1/2 lb boneless, skinless chicken, cut into bite-sized pieces
3/4 cup sugar
3/4 cup shoyu
3/4 cup mirin (Japanese sweet wine)
2 tablespoons salad oil
2-inch piece ginger root, grated
3 medium carrots, julienne
2 onions, sliced
1 can (14 oz) shredded bamboo shoots, drained
1/2 lb fresh mushrooms, sliced
1 bunch watercress, cut into 2-inch lengths
8 oz pkg long rice, soaked and cut into 2-inch lengths

Instructions:

Combine sugar, shoyu, and mirin. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir-fry over high heat. Add shoyu mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until done. Enjoy with rice! YUMMERZ!