CHICKEN HEKKA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

The Electric Kitchen; Hawaiian Electric Company, Inc.

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