Reviewed: May 11, 2012

I found this particular recipe to be extremely sweet, and would recommend only 2/3 a cup of sugar, and to also add a few tablespoons of sake to even out the sweetness. overall this recipe is not to hard to cook it just takes timing is all.

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Reviewer:

cookingpolarbear

Reviewed: Apr. 29, 2012

This was delicious.. I cut back on the sugar and that was the right thing to do. Added garlic because I always do. I had some enoki and wood ear mushrooms so I used them in this. Couldn't find rice noodles, so I used Udon.

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2 users found this review helpful

Reviewer:

LindaT

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Dec. 14, 2011

I enjoyed it. Will make again

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Reviewer:

kimisarita

Reviewed: Oct. 14, 2007

Use the sauce recipe, tweaked to your preferences, for whatever chicken-veggie mixture you like. It's a delicious combination.

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3 users found this review helpful

Reviewer:

MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

Reviewed: Aug. 18, 2007

This is a easy and yummy dinner. I used shitake mushrooms (cause I love the flavor) and "Napa" cabbage, as I don't care for watercress. Before adding the shoyu (soy sauce) mixture, TASTE IT!!! If it's too sweet add a little water! Also if it's to "runny" for your taste add a little corn starch! This is super good with steaming hot, white sticky rice (japanese rice)!!! I think people who gave this a poor review are not used to asain food.

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9 users found this review helpful

Reviewer:

ALEODRAGON

Home Town: Honolulu, Hawaii, USA

Living In: Benicia, California, USA

Reviewed: Oct. 15, 2006

Not bad but definitely boring. Maybe some garlic would help but I won't go through making this again...

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3 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Reviewed: Sep. 19, 2005

This recipe is alright,but I found it a bit sweet.

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4 users found this review helpful

Reviewer:

JENEPEREZ

Cooking Level: Expert

Home Town: Isabela, Isabela, Puerto Rico

Living In: Boynton Beach, Florida, USA

Reviewed: Feb. 7, 2005

I thought this was just OK. I cut down the sugar, and added sugar snap peas and baby corn in addition to the veggies in the recipe. I did use the noodles as directed. I was expecting more of a 'stir fry', but I ended up with a ton of sauce -- I had to use a slotted spoon to plate up the dish, even after letting it reduce somewhat. Even with the noodles, my husband felt that this needed to be served with rice. The chicken flavor was OK, but it was far too much trouble to make for the results that I got.

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5 users found this review helpful

Reviewer:

CLUMBER

Reviewed: Aug. 26, 2004

we loved this recipe.I did change it according to everyone advice. I cut the recipe to half for 2 of us and still leftovers. I used alot of fresh garlic,more ginger,added alot of vegetbles,zucchni,small brocoli bits,peapods,green onion & regular onion.I think iway add more spice to it and some hot pepper flakes next time. will make again.

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8 users found this review helpful

Reviewer:

SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

Reviewed: May 4, 2004

Delicious! Chicken Hekka is a local favorite here in Hawaii, so I was surprised to see a recipe here. This recipe is incredible, the flavors and textures combine very well to create a very tasty and comforting dish. I made only minimal changes: used chicken thighs instead of breasts, reduced the amount of sugar to about 1/3 cup (my Mirin was very sweet to begin with), and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't leave the Mirin out! Its flavor is an integral part of the recipe. And don't skimp on the watercress either, watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection.

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22 users found this review helpful