"An incredible Asian stir fry. One of my personal favorites." — Jim
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1 1/2 pounds
skinless, boneless chicken breast meat
mirin (Japanese sweet wine)
grated fresh ginger
onions, thinly sliced
1 (14 ounce) can
shredded bamboo, drained
fresh mushrooms, sliced
trimmed and coarsely chopped watercress
1 (8 ounce) package
rice noodles, soaked and cut into 2 inch pieces
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.
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.
This recipe has been revised. The original submission called for soaking the rice noodles, and this step was not included in the published recipe. Soak the noodles as directed on the package before adding them to the dish.
delish! we added major vegetables though- sugar snap peas, bean sprouts, zucchini, celery, whole spinach leaves, garlic, tons of button mushrooms sliced thick, etc. We also used a larger portion of ginger and just sliced it into chunks, so that we didn't have to do all the grating, squeezing, and picking out of fibers. Too much work! ginger is cheap! Dont forget to soak the noodles (bring water to a boil, remove from heat and add noodles, drain them when you're done with everything else.) We'll be making this again!!!
Very delicious. The taste reminds me of Yakisoba. In the future I would not add as much sugar as recommended. In addition to the veggies in the recipe, I added snow peas,chanterelle mushrooms and baby bok choy.
Following some of the recommendations I read, I added garlic to the ginger before browning. Also, I reduced the sugar by half. For vegetables I also added snow peas, bean sprouts and celery instead of bamboo shoots. We enjoyed the flavors, although I would like for the sauce to be a little thicker. I'm thinking next time I will try adding a little corn starch to thicken at end of cooking time. Also, instead of regular onion, I think I will add green onion for more color.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 45
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