Chicken Hekka


To Prepare:
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.


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