CHICKEN HEKKA

Chicken Hekka image

Provided by Food Network

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 26

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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.