Chicken Hekka

Yaso Abe, Board of Directors, Wahiawa General Hospital

• 1 fryer or roaster chicken (4 to 4 1/2 lb.)
• 1 can (8 1/2 oz.) bamboo shoots, sliced to bite size
• 1 small can button mushrooms
• 1 can young corn (optional)
• 1 bunch green onions
• 1 bunch watercress
• 3 or 4 celery sticks
• 2 or 3 round onions
• 1 bundle long rice
• 1 can chicken broth (or soup stock from bones)
• 1/2 cup shoyu (low salt)
• 1/2 cup brown sugar
• 2 cloves garlic (or 2 chunks fresh ginger)
• 1/2 cup sake or beer
• 1 Tbsp. vegetable oil

Debone the chicken; cut to bite-sized pieces. Boil bones separately and use stock for cooking. Cut fresh vegetables into bite size. Soak long rice in boiling water and let it stand.

Heat 1 Tbsp. vegetable oil in electric wok or skillet over charcoal stove. When fairly hot put all the chicken meat in and cook for about 15 or 20 minutes. Add 1/2 cup sake or beer. Add chicken broth or stock from boiled chicken bones. Continue cooking. Add 1/2 cup shoyu and 2 Tbsp. brown sugar. Add celery and round onions. Continue cooking. Season to taste.

Add all the rest of the vegetables. Taste after adding liquid or major ingredients and strive for a balance of sweet vs. saltiness. When vegetables are nearly cooked, add drained long rice and cook for about 3 more minutes. Check to see if there is enough liquid before adding long rice.

Other ingredients such as tofu, eggs, or vegetables may be added and cooked.

The hekka should be served with hot rice. Serves about 6 to 8 persons.