Chinese Chicken Hakka

    Chinese Chicken Hakka

    (25)
    13saves
    35min


    39 people made this

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

    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.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (25)

    Reviews in English (35)

    by
    33

    Delicious! Chicken Hekka is a local favorite here in Hawaii, so I was surprised to see a recipe here. This recipe is incredible, the flavors and textures combine very well to create a very tasty and comforting dish. I made only minimal changes: used chicken thighs instead of breasts, reduced the amount of sugar to about 1/3 cup (my Mirin was very sweet to begin with), and used about 4 big slices of ginger instead of grating it (left them in the pot the whole time.) Don't leave the Mirin out! Its flavor is an integral part of the recipe. And don't skimp on the watercress either, watercress always shrinks when you cook it. This recipe will be a permanent addition to my collection.  -  04 May 2004  (Review from Allrecipes US | Canada)

    by
    31

    This recipe has been revised. The original submission called for soaking the rice noodles, and this step was not included in the published recipe. Soak the noodles as directed on the package before adding them to the dish.  -  17 Jul 2002  (Review from Allrecipes US | Canada)

    by
    19

    delish! we added major vegetables though- sugar snap peas, bean sprouts, zucchini, celery, whole spinach leaves, garlic, tons of button mushrooms sliced thick, etc. We also used a larger portion of ginger and just sliced it into chunks, so that we didn't have to do all the grating, squeezing, and picking out of fibers. Too much work! ginger is cheap! Dont forget to soak the noodles (bring water to a boil, remove from heat and add noodles, drain them when you're done with everything else.) We'll be making this again!!!  -  22 Jul 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate