Best Raymonds Chicken Hekka Recipes

RAYMOND'S CHICKEN HEKKA

Raymond's Chicken Hekka image

My dad was 75% Puerto Rican. Hes mother came over to America when he was 2 & my uncle was 4 years old. So we was raised on Puerto Rican food. Thats kind of the only food hes mother (my grandmother) knew how to cook. Dad didnt cook very much but when he did this was hes go to dinner dish. I dont make it a lot, but tonigth when I was going thru some papers I came to my dads recipe for this. It is yummy we all loved dads Hekka. It's times like this I miss daddy the most.

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories Chicken

Number Of Ingredients 12

Ingredients

5 pound(s) chicken thighs, skinless, boneless & cut into chunks
2 cup(s) carrots, sliced chop suey way
2 cup(s) gobo, sliced chop suey way
1 large onion, sliced
1 can(s) bamboo shoots,sliced thin
1 can(s) mushrooms, sliced
1 bunch(es) long rice, soaked in hot water & cut into 4ths.
2 bunch(es) green onions, cut into 1 1/2 inches
1 bunch(es) watercress, rinsed & cut into 3 inches
1 cup(s) shoyu (soy sauce)
1 cup(s) sugar
1/3 teaspoon(s) pepper

Steps:

First cut up all the chicken & place in a medium bowl. Then set aside. Then slice up all the veggies & place in a medium bowl. Then set aside. Then slice gobo & bamboo shoots & place in a medium bowl. Then set aside. Then open & drain the can mushrooms & set aside.
Next in a large pot with about 2 Tbsp. oil fry the chicken until just about done. Then sprinkle with a little pepper & add in the gobo, bamboo & mushrooms. Cook for about an other 5 to 10 mins. Then mix together the shoyu (Soy Sauce) together & pour into the pot. Bring to a boil about another 5 mins.
Then add in the carrots, onions & drained long rice. Bring to a boil once again. Then add in the green onions & watercress right before serving.

CHICKEN HEKKA

Chicken Hekka image

An incredible Asian stir fry. One of my personal favorites.

Provided by Jim

Categories World Cuisine Recipes Asian Japanese

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ pounds skinless, boneless chicken breast meat
¾ cup white sugar
¾ cup soy sauce
¾ cup mirin (Japanese sweet wine)
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
3 carrots, julienned
2 onions, thinly sliced
1 (14 ounce) can shredded bamboo, drained
½ pound fresh mushrooms, sliced
1 cup trimmed and coarsely chopped watercress
1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces

Steps:

Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 58.4 g, Cholesterol 49.4 mg, Fat 5 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 0.9 g, Sodium 1482.8 mg, Sugar 29.8 g

CHICKEN HEKKA

Chicken Hekka image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 26

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

Steps:

Marinate the chicken for 30 minutes in the Hekka Marinade. Meanwhile, mix the bamboo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside.
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.
Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.
Blend all ingredients.

CHICKEN HEKKA

Chicken Hekka image

Chicken Hekka is Hawaii's version of Japanese sukiyaki! It's a mix of the good things: chicken, mushrooms, carrots, bamboo shoots, and noodles, simmered in a savory broth. It's a flexible recipe, add or substitute any vegetables you have on hand.

Provided by Kathy YL Chan

Time 30m

Number Of Ingredients 14

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite sized pieces
1 2-inch piece ginger, julienned
5 garlic cloves, minced
3 cups chicken broth (or 2 cups chicken broth + 1 cup of the shiitake mushroom soaking water)
½ cup soy sauce
⅓ cup mirin
1 tablespoon sesame oil
1 onion, sliced
1 carrot, julienned
8 dried shiitake mushrooms, soaked in a cup hot water for 1 hour to rehydrate, then thinly sliced
1 8-ounce can bamboo shoots
5 ounces cellophane noodles (also called bean thread, mung bean, or glass noodles)
3 stalks green onions, cut into 1-inch pieces
1 bunch watercress, cut in half (stems and leaves)

Steps:

In a large saucepan, brown the chicken over medium-high heat for 3 minutes. Add the ginger and garlic. Saute for 2 more minutes.
Add the chicken broth, soy sauce, mirin, and sesame oil to the pan. Bring to a boil.
Add the onion, carrots, shiitake mushrooms, and bamboo shoots. Mix and then turn the heat to low, put the lid on the pan and let simmer for 5 minutes.
Remove the lid and add the cellophane noodles. Cook 6-8 minutes more minutes over medium heat until the noodles are cooked through and most of the liquid is absorbed. You want the final dish to be "saucy" but not soupy.
Add the green onions and watercress stems. Stir and cook for 1 minute. Turn off heat. Add the watercress leaves. Mix and serve! Eat plain or spooned over a big bowl of rice.