Chicken Hekka

2-1/2 pounds chicken thighs or breasts, cut into strips
3 tbsp macadamia nut oil
1/2 finger ginger, minced
2 cans bamboo shoots, sliced
1 bunch green onions, cut saimin-style
1 round onion, cut in half moon slices
3 medium carrots, julienned
1 package pre-sliced shiitake mushrooms
3 stalks celery, julienned
1/2 bundle watercress, cut into 1-inch lengths
1 block tofu, cut in 1-inch cubes
5 bundles of bean thread

Marinade
1/2 cup soy sauce
1/2 cup macadamia nut oil
2 tbsp mirin
1 tbsp garlic, minced
1 tbsp ginger, minced
1/2 tbsp salt
1/4 tbsp white pepper
2 tbsp cornstarch
1/2 tbsp brown sugar

Sauce

1/2 cup brown sugar
3/4 cup soy sauce
1/2 cup chicken broth

 

-------------------------------------------------------------------------

Combine marinade ingredients and marinate chicken for 30 minutes. Slice vegetables, mix and set aside. Blend sauce ingredients and set aside. Brown chicken in marinade and 3 tablespoons of macadamia nut oil to which you have added the half finger of minced ginger. Add all vegetables and cook for 1 minute. Add sauce and bean threads and simmer on medium heat for 5 minutes.