Chicken Hekka

Elinor Fitzpatrick

• 1 chicken fryer, boned and cut into small pieces
• 2 tablespoons butter
• 1 cup water
• 1 1/2 oz. sake (rice wine)
• 2 cups onions, halved and sliced 1/4″ thick
• 2 cups sliced bamboo shoots
• 2 cups sliced mushrooms
• 1 block of tofu, cut in 1″ squares
• 3/4 cup soy sauce
• 6 tablespoons sugar
• 1/2 teaspoon MSG
• 2 cups long rice, soaked in warm water for 1/2 hour
• 2 cups green onions, cut into 2″ lengths

Melt butter in skillet and fry chicken pieces. Add water and sake and cook for 15 minutes. Add onions, bamboo shoots, mushrooms, and tofu. Add soy sauce, sugar, and MSG. Cook without stirring for 10 minutes until sauce begins to boil. Mix and add drained long rice and green onions and cook 2-3 minutes longer. Variations: Beef or pork may be substituted for chicken. Can use watercress, bean sprouts or won bok, adding these at the end of the cooking period. Canned mushrooms may be used, with their liquid replacing the water. Serves 6. Note: This is a very old authentic recipe.