Chicken Hekka Recipe:
3 lb boneless, skinless chicken thighs
1 pkg long rice, soaked in water
5 Shitake mushrooms, sliced
1/2 round onion, sliced
3 medium carrots, thin sliced
4 celery stalks, sliced
1 block konnyaku, cubed or sliced
1 can sliced bamboo shoots
3 slices Ginger root
1 cup chopped green onion, 1 inch
Sauce:
1 C. shoyu
1/2 C. brown sugar
1/3 C. Mirin (optional)
1. In a large pot, heat 1 Tbsp. oil and saute chicken.
2. Add ginger, mushrooms, celery, carrots, bamboo shoots, round onion and konnyaku, cook for 2 minutes.
3. Pour sauce into sauted ingredients. Continue to heat and simmer.
4. Add long rice noodles, simmer at low heat until noodles are cooked through. Add green onions just before done.
5. Chicken broth can be made and added if a more loose soup type consistency is desired. No chicken broth, use water.
Mahalo
Recipe credit to Michiko Iguchi