[edarita]

Here's a family favorite, lite yet filling, and can be made to serve many. If you like rice dishes, this is a great one; most Hawaiians were raised with this at table!
CHICKEN HEKKA
1 ½ lbs. boneless, skinless chicken (white is good, but dark is best)
3/4 cup sugar
3/4 cup shoyu (+/- ½ cup Kikkoman’s Soy Sauce is best)
3/4 cup Mirin (Japanese sweet rice wine)
2 Tbs. oil (light vegetable Wesson, or, peanut oil)
2" ginger, grated
3 ea. medium carrots, julienne
2 ea. onions, sliced (medium)
3 stalks green onions, sliced 1"
1 can shredded bamboo shoots, drained (14 oz.)
1/2 lb. fresh mushrooms, sliced
1 bunch watercress, cut into 2" lengths
8 oz pkg. long rice, soaked & cut into 2" lengths

Slice chicken into serving pieces. Combine sugar, shoyu & mirin. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger & stir fry until brown, discard ginger fibers. Add chicken & stir fry over high heat. Add shoyu mixture & cook 2 more min. Add vegetables, one at a time, & stir fry after each addition, placing green onions last. Add long rice & cook 3 more min. or until done. Serve with steamed white rice; black pepper and Kikkoman Soy Sauce as condiments. The watercress & sweet teriyaki flavor makes this a “Hekka”.