Chicken Hekka is a local favorite in Hawaii and one of my comfort foods of choice. This dish is easily adapted to suit your tastes and can accommodate just about any type of vegetable you prefer. It’s easy to make and is best served over rice.
2 boneless, skinless chicken breast pieces
1/2 cup sugar
3/4 cup soy sauce
3/4 cup mirin (Japanese sweet rice wine)
2 tablespoons salad oil
4-inch piece ginger root, sliced
4 medium carrots, julienne
2 onions, cut into half-moon slices
1 can (14 oz) shredded bamboo shoots, drained
1 can sliced mushrooms, drained
1 can young corn, drained
1 can sliced water chestnuts, drained
1 block of tofu, drained and cubed
8 oz pkg long rice, soaked in hot water, drained, and cut into 2-inch lengths
10 green onions (scallions), cut into 1-inch lengths
- Slice chicken into serving pieces.
- Combine sugar, soy sauce, and mirin. Set aside.
- In a skillet or wok, heat oil to medium high. Add sliced 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 tofu, cook for 3 more minutes, or until done.
- Garnish with green onions.
Variations: Add your favorite vegetables such as zucchini, yellow squash, snow peas, celery, fresh spinach leaves, watercress, baby bok choy, garlic (add when browning the ginger). If you prefer a more viscous sauce, you may also add a small amount of cornstarch and water to thicken as desired.
Originally posted on my (now-private) blog, Champuru.net in May 2009.