Chicken Hekka

• 2 1/2 pounds boneless, skinless chicken thighs or breasts
• Hekka Marinade, recipe follows
• 1 can (2 1/2 cups) sliced bamboo shoots, drained and rinsed
• 10 green onions (scallions), cut into 1-inch lengths
• 1 onion, cut into half-moon slices
• 1 medium carrot, julienned
• 1 pound shiitake mushrooms, sliced
• 2 stalks celery, julienned
• 1/2 pound watercress, chopped into 1-inch lengths
• 3 tablespoons vegetable oil
• 1/2 finger fresh ginger, peeled and crushed
• Sake Sauce, recipe follows
• 1 bundle (2 ounces) bean thread noodles, cooked and cut into 1-inch lengths
• 2 tablespoons cornstarch
• 1/2 cup soy sauce
• 1/2 cup vegetable oil
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon minced fresh garlic
• 1 tablespoon peeled and minced fresh ginger
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 1/2 teaspoons brown sugar
• 1/2 cup granulated sugar
• 3/4 cup soy sauce
• 1/2 cup chicken stock
• 1/2 cup sake

1. Marinate the chicken for 30 minutes in the Hekka Marinade.
2. Meanwhile, mix the bamboo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside.
3. Brown the chicken in 3 tablespoons oil to which you have added crushed ginger.
4. Add all the vegetables and stir-fry for 1 minute.
5. Add the sake sauce and bean threads and simmer on medium heat for 5 minutes.
6. Serve at once.
7. Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.
8. Blend all ingredients.

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Taken from www.foodnetwork.com/recipes/chicken-hekka-recipe.html (may not work)