Thursday, February 23, 2012

Chicken Hekka

Ingredients:

1-1/2 lbs Boneless, skinless chicken, sliced into bite size pieces
3/4 C Sugar
3/4 C Shoyu
3/4 C Mirin
2 Tbs Oil
2" Ginger, grated
3 Medium carrots, julienne

2 Onions, sliced
1 can Shredded bamboo shoots, drained (14 oz.)
1/2 lbs Fresh mushrooms, sliced
1 bunch Watercress, cut into 2" lengths
8 oz pkg Long rice, soaked & cut into 2" lengths

Instructions:

In a bowl, combine sugar, shoyu & mirin and place on the side for now. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir-fry over high heat. Add shoyu mixture & cook 2 more minutes, then add vegetables, one at a time, & stir-fry after each addition. Add long rice & cook 3 more minutes or until done. Enjoy!

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