When you’re in the mood for something that feels like comfort food but with a little twist, Chicken Hekka is the perfect. It’s one of those dishes that brings together the best of Hawaiian cuisine— a true fusion of flavors that’s both familiar and exciting.
Chicken Hekka isn’t just a meal; it’s a little trip to the islands, right in your kitchen. The recipe’s origins trace back to Japanese immigrants in Hawaii, blending their culinary traditions with local ingredients.
What makes it truly special is how adaptable it is—no two batches are ever exactly the same, which keeps it interesting every time you make it.
So, grab your knife and cutting board, and let’s make some Chicken Hekka! I’d love to hear how it turns out for you—feel free to share your twists or favorite add-ins.
Why I Love This Recipe
- It’s a Flavor Party: The combination of tender chicken and savory sauce creates a taste explosion that never fails to impress.
- Flexible and Fun: Customize with your favorite veggies and adjust the seasoning to match your taste.
- Great for Any Occasion: Perfect for family dinners or impressing guests at a gathering.
- Comforting and Satisfying: Hearty enough to fill you up, yet light enough to enjoy anytime.
- Quick and Easy: Ready in about an hour, making it a great choice for busy weeknights.
Try These Flavorful Chicken Recipes For A New Twist!
Chicken Hekka Recipe
Equipment
- Large Skillet
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Tongs
- Measuring Cups
Ingredients
- 2 1/2 lbs boneless skinless chicken thighs or breast
- 1 can 2 1/2 cups sliced bamboo shoots
- 1 sliced onion
- 1 julienned medium carrot
- 10 sliced 1/4 inch green onion stalks
- 1/2 lb sliced shiitake mushrooms
- 8 oz can sliced water chestnut
- 3 tbsp vegetable oil
- 2 sliced stalks celery
- 1/2 finger crushed fresh ginger
- 1 bundle 2 oz bean thread noodles
- Sake Sauce:
- 3/4 cup shoyu soy sauce
- 1/2 cup sugar
- 1/2 cup sake *substitute for chicken stock
- 1/2 cup chicken stock
Instructions
- Debone and remove the skin from the chicken. Cut it into small bite-sized pieces. Slice the vegetables and mushrooms for the stir fry.
- If using dried shiitake mushrooms, soak them in water for 2 hours or overnight. In a large bowl, combine shoyu, chicken stock, sake, and sugar to make the sake sauce.
- Marinate the chicken in the sake sauce for 30 minutes to 24 hours in the fridge. Boil a large pot of water, cook the bean thread noodles for 5 minutes until translucent, then drain and set aside.
- Heat oil in a pot or large wok over medium heat. Add crushed ginger and fry until fragrant. Add the marinated chicken (keep the sauce for later) and stir fry until browned. Add onions, carrots, and celery to the wok, and stir fry for 1-2 minutes.
- Add bamboo shoots, watercress, shiitake mushrooms, and the reserved sake sauce. Simmer for 5 minutes, then mix in the noodles and green onions. Serve immediately and enjoy!
Nutrition
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