Chicken Hekka Recipes

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CHICKEN HEKKA



Chicken Hekka image

Chicken hekka is a popular dish in Hawai'i. Tender chicken stir fried with delicious vegetables tossed with noodles in a slightly sweet yet salty sauce. The ultimate comfort food.

Provided by Relle

Categories     Dinner

Time 45m

Number Of Ingredients 12

2 pounds boneless skinless chicken thighs, cubed
cooking oil of choice
salt and pepper to taste
1 inch knob of ginger, sliced
1 cup shoyu
1/2 cup brown sugar
1 can (8.1oz) bamboo shoots
1 cup dried shiitake mushrooms
1 large carrot, julienned
1 small onion, sliced
5 ounces bean thread rice noodles
green onion to garnish

Steps:

  • Set a large pot over medium high heat. Add cooking oil of choice, chicken, salt, and pepper. Cook until chicken is slightly browned.
  • Add ginger and continue cooking the chicken.
  • To a small bowl add shoyu and brown sugar. Mix until well combined.
  • Add the shoyu mixture to the pot of chicken and continue to cook.
  • Then add bamboo shoots, mushrooms, carrots, and onion. Continue to cook until softened.
  • While the chicken is cooking set a pot of water over high heat. Heat until a rolling boil. Add noodles and cook according to package directions. Generally you will only need to boil the noodles for a minute or two. Drain and set aside.
  • Once chicken has cooked through and vegetables have softened add the noodles and stir to combine. Garnish with green onions and ENJOY!

Nutrition Facts : Calories 242 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHICKEN HEKKA



Chicken Hekka image

An incredible Asian stir fry. One of my personal favorites.

Provided by Jim

Categories     World Cuisine Recipes     Asian     Japanese

Time 45m

Yield 8

Number Of Ingredients 12

1 ½ pounds skinless, boneless chicken breast meat
¾ cup white sugar
¾ cup soy sauce
¾ cup mirin (Japanese sweet wine)
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
3 carrots, julienned
2 onions, thinly sliced
1 (14 ounce) can shredded bamboo, drained
½ pound fresh mushrooms, sliced
1 cup trimmed and coarsely chopped watercress
1 (8 ounce) package rice noodles, soaked and cut into 2 inch pieces

Steps:

  • Cut chicken meat into bite size pieces. In a medium bowl combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
  • In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
  • One at a time add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 58.4 g, Cholesterol 49.4 mg, Fat 5 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 0.9 g, Sodium 1482.8 mg, Sugar 29.8 g

CHICKEN HEKKA



Chicken Hekka image

Chicken Hekka is Hawaii's version of Japanese sukiyaki! It's a mix of the good things: chicken, mushrooms, carrots, bamboo shoots, and noodles, simmered in a savory broth. It's a flexible recipe, add or substitute any vegetables you have on hand.

Provided by Kathy YL Chan

Time 30m

Number Of Ingredients 14

1 pound boneless, skinless chicken thighs, cut into bite sized pieces
1 2-inch piece ginger, julienned
5 garlic cloves, minced
3 cups chicken broth (or 2 cups chicken broth + 1 cup of the shiitake mushroom soaking water)
½ cup soy sauce
⅓ cup mirin
1 tablespoon sesame oil
1 onion, sliced
1 carrot, julienned
8 dried shiitake mushrooms, soaked in a cup hot water for 1 hour to rehydrate, then thinly sliced
1 8-ounce can bamboo shoots
5 ounces cellophane noodles (also called bean thread, mung bean, or glass noodles)
3 stalks green onions, cut into 1-inch pieces
1 bunch watercress, cut in half (stems and leaves)

Steps:

  • In a large saucepan, brown the chicken over medium-high heat for 3 minutes. Add the ginger and garlic. Saute for 2 more minutes.
  • Add the chicken broth, soy sauce, mirin, and sesame oil to the pan. Bring to a boil.
  • Add the onion, carrots, shiitake mushrooms, and bamboo shoots. Mix and then turn the heat to low, put the lid on the pan and let simmer for 5 minutes.
  • Remove the lid and add the cellophane noodles. Cook 6-8 minutes more minutes over medium heat until the noodles are cooked through and most of the liquid is absorbed. You want the final dish to be "saucy" but not soupy.
  • Add the green onions and watercress stems. Stir and cook for 1 minute. Turn off heat. Add the watercress leaves. Mix and serve! Eat plain or spooned over a big bowl of rice.

CHICKEN HEKKA



Chicken Hekka image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 26

2 1/2 pounds boneless, skinless chicken thighs or breasts
Hekka Marinade, recipe follows
1 can (2 1/2 cups) sliced bamboo shoots, drained and rinsed
10 green onions (scallions), cut into 1-inch lengths
1 onion, cut into half-moon slices
1 medium carrot, julienned
1 pound shiitake mushrooms, sliced
2 stalks celery, julienned
1/2 pound watercress, chopped into 1-inch lengths
3 tablespoons vegetable oil
1/2 finger fresh ginger, peeled and crushed
Sake Sauce, recipe follows
1 bundle (2 ounces) bean thread noodles, cooked and cut into 1-inch lengths
2 tablespoons cornstarch
1/2 cup soy sauce
1/2 cup vegetable oil
2 tablespoons mirin (Japanese sweet rice wine)
1 tablespoon minced fresh garlic
1 tablespoon peeled and minced fresh ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 teaspoons brown sugar
1/2 cup granulated sugar
3/4 cup soy sauce
1/2 cup chicken stock
1/2 cup sake

Steps:

  • Marinate the chicken for 30 minutes in the Hekka Marinade. Meanwhile, mix the bamboo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside.
  • Brown the chicken in 3 tablespoons oil to which you have added crushed ginger. Add all the vegetables and stir-fry for 1 minute. Add the sake sauce and bean threads and simmer on medium heat for 5 minutes. Serve at once.
  • Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.
  • Blend all ingredients.

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