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Chicken Hekka

Demonstrated by: State Representative, Ron Menor


1 1/2 lb boneless, skinless chicken
3/4 cup sugar
3/4 cup soy sauce
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


Slice chicken into serving pieces. Combine sugar, soy sauce, 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 soy sauce 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. Makes 8 to 10 servings.

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Favorite Local Recipes5/1/1998
Favorite Local Recipes5/1/1998