Title: Kikue's Chicken Hekka
Categories: Chicken Casserole Hawaiian
Yield: 6 Servings

2	lb	Chicken thighs
1/4	lb	Margarine
2		Garlic cloves; crushed
1	sm	Ginger; minced
1	cn	Bamboo shoots; sliced 1/4-inch thick
1	cn	Button mushrooms; OR
1	c	Fresh mushrooms; sliced
1/8	c	Shoyu (soy sauce) or more; mixed with
2	ts	Sugar or more; to taste
3/4	c	Green onions; chopped
1	c	Bean sprouts or watercress; or 1/2 c. each
6	oz	Flat beer or sake mixed with water

Chop chicken into bite-size pieces. You may bone chicken if you prefer. Melt margarine in wok or iron skillet. Add crushed garlic and minced ginger. Stir to obtain flavor. A little oil may be added to the margarine if skillet is extra large. Saute chicken until almost done. Keep stirring and add sliced bamboo shoots. Cook until liquid practically dries out. Add mushrooms, shoyu and sugar to taste. Simmer until chicken is tender. Liquid will be scarce. If you are intending to serve Hekka right away, add beer, stir and simmer for one or two minutes. Add bean sprouts or watercress and chopped green onions. Cover and simmer over very low flame for only 60 to 90 second (the sprouts, watercress and onions should not be soft or soggy). Service with white rice or brown rice.

NOTE: Doreen suggest adding bean curd sticks and/or tofu. Formatted for MM by Elayne Caldwell -KVNH17B

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