Chicken Hekka

This is a delicious comfort food for a cold night! Did you know why they call it Chicken Hekka? It's because you will eat Heck of a lot. Alright, don't worry I have better taste in food then jokes.

Serves 4-6 people

Ingredients

2-3 pounds boneless skinless thighs cut into chunks
3/4 cup shoyu
1/4 cup sugar
1 can chicken broth + 1 can water (or more)
1 small piece  (2 inch) smashed ginger
1 carrot sliced
1 bag pepeiao soaked in hot water and sliced
1 onion sliced
1 can bamboo, drained
big handful/can of mushrooms
1 handful watercress
1 bundle long rice soaked in hot water and cut into shorter noodles
salt and pepper to taste

Directions

1. In a big pot cook the chicken until no longer pink then drain the extra oil.

2.  Along with the chicken add in chicken broth, water, sugar, ginger, shoyu, and onions and bring to boil then lower to medium heat for 10 minutes.

3. Add in the bamboo, carrots, pepeiao, and mushrooms and continue to simmer until carrots are tender (about 10 minutes).

4. Turn off heat then mix in the watercress and long rice. Let sit for a few minutes until noodles are soft.

5. Serve on rice.