Chicken Hekka Recipe
Ingredients
| Skinless, boneless chicken breast meat | 1 1⁄2 Pound | |
| White sugar | 3⁄4 Cup (12 tbs) | |
| Soy sauce | 3⁄4 Cup (12 tbs) | |
| Mirin | 3⁄4 Cup (12 tbs) (japanese sweet wine) | |
| Vegetable oil | 2 Tablespoon | |
| Grated fresh ginger | 1 Tablespoon | |
| Carrots | 3 , julienned | |
| Onions | 2 , thinly sliced | |
| Shredded bamboo | 14 Ounce (drained) | |
| Fresh mushrooms | 1⁄2 Pound, sliced | |
| Water | 1 Cup (16 tbs), coarsely chopped (trimmed) | |
| Rice noodles | 8 Ounce, cut into 2 inch pieces (soaked) |
Nutrition Facts
Serving size
Calories 529 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 65.8 mg21.9%
Sodium 2229 mg92.9%
Total Carbohydrates 85 g28.4%
Dietary Fiber 4.4 g17.5%
Sugars 39.6 g
Protein 33 g66.4%
Vitamin A 102.7% Vitamin C 16.8%
Calcium 5.6% Iron 13.4%
*Based on a 2000 Calorie diet
Directions
In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.
Chef
