Chicken Hekka

Recipe by: Sam Choy | from Sam Choy's Island Flavors: Cook Your Way to Paradise with More Than 200 Delicious Recipes from Hawaii's Master Chef

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

Chicken Hekka is one of those dishes that show up at every lu’au or party in the Islands. It’s kind of Chinese, kind of Japanese, kind of like Hawai’i’s multicultural mix. I like to eat this on a Sunday afternoon. It’s light, with vegetables and noodles, and it’s easy to make. You combine all the ingredients in one pot, cook it up, steam some rice, and enjoy the meal.

Yield: Serves 4 to 6

INGREDIENTS

2½ pounds boneless, skinless chicken thighs or breasts

Hekka marinade (makes 1 1::2 cups):

2 tablespoons cornstarch
½ cup soy sauce
½ cup vegetable oil
2 tablespoons mirin (Japanese sweet rice wine)
1 tablespoon minced fresh garlic
1 tablespoon peeled and minced fresh ginger
½ teaspoon salt
¼ teaspoon white pepper
1½ teaspoons brown sugar

Sake sauce (makes 2 1::4 cups):

½ cup granulated sugar
¾ cup soy sauce
½ cup chicken stock
½ cup sake

1 can (2½ cups) sliced bamboo shoots, drained and rinsed

10 green onions, cut into 1-inch lengths
1 onion, cut into half-moon slices
1 medium carrot; julienned
1 pound shiitake mushrooms, sliced
2 stalks celery, julienned
½ pound watercress, chopped into 1-inch lengths
3 tablespoons vegetable oil
½ finger fresh ginger, peeled and crushed

1 bundle (2 ounces) bean thread noodles, cooked and cut into 1-inch lengths

Directions

Make the Hekka marinade: Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.

Make the Sake sauce: Blend all ingredients.

Marinate the chicken for 30 minutes in hekka marinade.

Meanwhile, mix the bambo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside.

Brown the chicken in 3 tablespoons oil to which you have added crushed ginger. Add all the vegetables and stir-fry for 1 minute. Add the sake sauce and bean threads and simmer on medium heat for 5 minutes. Serve at once.