Recipes From Japan #72

Hekka

Recipe Servings: 8
Preparation Period: 30 Minutes
Cooking Period: 15 Minutes
Total Cooking Period: 45 Minutes

Ingredients

one and half pounds skinless
quarter cup white sugar
quarter cup soy sauce
quarter cup mirin
two tablespoons vegetable oil
one tablespoon grated fresh ginger
three carrots
two onions
one (fourteen ounce) can shredded bamboo
half pound fresh mushrooms
one cup trimmed and coarsely chopped watercress
one (eight ounce) package rice noodles, soaked and slice into two inch pieces

Instructions:

Slice chicken meat into bite size pieces. In a medium sized bowl mix the sugar, soy sauce, and mirin wine. Blend well, and set aside.

In a pan, heat oil over medium-high heat. Squeeze juice from grated ginger into pan, put grated ginger, and blend fry till brown. Discard ginger fibers. Increase heat to high, and mix in chicken. Season with soy sauce mixture, and cook for two more minutes.

One at a time put the carrots, onions, bamboo shoots, mushrooms, and watercress. Blend after each addition.

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