Courtesy: Hawaiian Electric Company
This recipe is not a traditional Hawaiian dish but it's a favorite at our family gatherings. My father would get so dissappointed if there was no chicken hekka on the table when we'd visit grandma. Just to make sure, he'd make some to take over.
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.