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| Chicken
Hekka |
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| 1-1/2 lbs.
boneless, skinless chicken 3/4 cup sugar 3/4 cup shoyu 3/4 cup mirin 2 Tbs. oil 2" ginger, grated 3 ea. medium carrots, julienne 2 ea. onions, sliced 1 can shredded bamboo shoots, drained (14 oz.) 1/2 lb. fresh mushrooms, sliced 1 bunch watercress, cut into 2" lengths 8 oz pkg. long rice, soaked & cut into 2" lengths 1. Slice chicken into serving pieces. 2. Combine sugar, shoyu & mirin. 3. In a skillet or wok, heat oil to medium high. 4. Squeeze juice from grated ginger into wok. 5. Add ginger & stir fry until brown, discard ginger fibers. 6. Add chicken & stir-fry over high heat. 7. Add shoyu mixture & cook 2 more min. 8. Add vegetables, one at a time, & stir-fry after each addition. 9. Add long rice & cook 3 more min. or until done. |
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