Recipe#25198

Title: CHICKEN HEKKA

From: KHudson123@aol.com
Date: Mon, 07 Sep 1998 23:02:59 EDT 
The Electric Kitchen; Hawaiian Electric Company, Inc.
Notes: Downloaded 09/05/98 from
http://www.hei.com/heco/ekitchen/9805hekka.html and formatted for Mastercook
by K.  Hudson Lipin.
Converted by MC_Buster.

1 1/2  pounds        boneless skinless chicken
     3/4  cup           sugar
     3/4  cup           soy sauce
     3/4  cup           mirin -- (Japanese sweet
                        -- wine)
   2      tablespoons   salad oil
   1      piece         ginger root -- 2-inch, grated
   3      medium        carrots -- julienne
   2                    onions -- sliced
  14      ounces        canned shredded bamboo shoots -- drained
     1/2  pound         fresh mushrooms -- sliced
   1      bunch         watercress -- cut into 2-inch
                        -- lengths
   8      ounces        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.