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5 lbs. chicken thighs (debone & cut into thirds)
2 cans bamboo shoots (cut into 1 inche slivers)
2 large onions; sliced
1 8 0z can mushrooms; stems & pieces
1 can konyaku
1 small thumb size ginger
3 cloves garlic
3 tblsp cornstarch (for thickening)
1 pkg aburage (sweet sushi wrap)
1 can chestnuts (slivered)
1 bunch watercress (sliced in 3 in. pieces;stems also)


1/4 c brown sugar
1/2 c shoyu


Fry chicken in hot oil until slightly brown. Add sliced bamboo shoots, chestnuts, mushrooms, onions, aburage and ginger. Stir well. Cook 5 minutes. Add konyaku & watercress. Stir in shoyu sugar mixture. Blend cornstarch and water and add it to the hekka. Cook 5 more minutes before serving it on hot rice.