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Chinese Chicken Hakka

About this recipe: Now, you can also make this popular dish right at home!

Jim

Ingredients
Serves: 8 

  • 675g skinless, boneless chicken breasts
  • 140g caster sugar
  • 7 tablespoons soy sauce
  • 175ml mirin (Japanese sweet wine) or chicken stock
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated ginger
  • 3 carrots, julienned
  • 2 onions, thinly sliced
  • 225g tin bamboo shoots
  • 225g mushrooms, sliced
  • 30g watercress, coarsely chopped
  • 250g rice noodles, soaked and cut into 5cm (2 in) pieces

Directions
Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Cut chicken into bite size pieces. In a medium bowl, combine the sugar, soy sauce and mirin wine or stock. Mix well, and set aside.
  2. In a large frying pan, heat oil over medium high heat. Squeeze juice from grated ginger into pan, then add grated ginger and stir-fry until brown. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
  3. 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.

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