Chicken Hekka

• 2½ pounds boneless, skinless chicken thighs or breasts

Hekka Marinade

• 2 tablespoons cornstarch
  
  

  Make the Hekka marinade: Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients.

  Make the Sake sauce: Blend all ingredients.

  Marinate the chicken for 30 minutes in hekka marinade.

  Meanwhile, mix the bambo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside.

  Brown the chicken in 3 tablespoons oil to which you have added crushed ginger. Add all the vegetables and stir-fry for 1 minute. Add the sake sauce and bean threads and simmer on medium heat for 5 minutes. Serve at once.