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Recipe for :

Chicken Hekka

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

Send any questions you have to Mrs Susie - click here.


1 1/2 pounds boneless skinless chicken
3/4 cup sugar
3/4 cup soy sauce
3/4 cup mirin (Japanese sweet wine)
2 tbs. salad oil
1 piece ginger root, 2-inch, grated
3 medium carrots, julienne
2 onions, sliced
14 ounces canned shredded bamboo shoots -- drained
1/2 pound fresh mushrooms, sliced
1 bunch watercress, cut into 2-inch lengths
8 ounces rice noodles, soaked and cut into 2-inch lengths


  • Slice chicken into serving pieces.
  • Combine sugar, soy sauce, and mirin.
  • In a skillet or wok, heat oil to medium high.
  • Squeeze juice from grated ginger into wok.
  • Add ginger and stir fry until brown; discard ginger fibers.
  • Add chicken and stir-fry over high heat.
  • Add soy sauce mixture and cook for 2 more minutes.
  • Add vegetables, one at a time, and stir-fry after each addition.
  • Add rice noodles and cook for 3 more minutes, or until done.

Serves 8 -10

Mrs Susie