Raymond's Chicken Hekka

Vanessa "Nikita" Milare


My dad was 75% Puerto Rican. Hes mother came over to America when he was 2 & my uncle was 4 years old. So we was raised on Puerto Rican food. Thats kind of the only food hes mother (my grandmother) knew how to cook. Dad didnt cook very much but when he did this was hes go to dinner dish. I dont make it a lot, but tonigth when I was going thru some papers I came to my dads recipe for this. It is yummy we all loved dads Hekka. It's times like this I miss daddy the most.

★★★★★ 1 vote
15 Min
25 Min


5 lb
chicken thighs, skinless, boneless & cut into chunks
2 c
carrots, sliced chop suey way
2 c
gobo, sliced chop suey way
1 large
onion, sliced
1 can(s)
bamboo shoots,sliced thin
1 can(s)
mushrooms, sliced
1 bunch
long rice, soaked in hot water & cut into 4ths.
2 bunch
green onions, cut into 1 1/2 inches
1 bunch
watercress, rinsed & cut into 3 inches
1 c
shoyu (soy sauce)
1 c
1/3 tsp


1First cut up all the chicken & place in a medium bowl. Then set aside. Then slice up all the veggies & place in a medium bowl. Then set aside. Then slice gobo & bamboo shoots & place in a medium bowl. Then set aside. Then open & drain the can mushrooms & set aside.
2Next in a large pot with about 2 Tbsp. oil fry the chicken until just about done. Then sprinkle with a little pepper & add in the gobo, bamboo & mushrooms. Cook for about an other 5 to 10 mins. Then mix together the shoyu (Soy Sauce) together & pour into the pot. Bring to a boil about another 5 mins.
3Then add in the carrots, onions & drained long rice. Bring to a boil once again. Then add in the green onions & watercress right before serving.

About this Recipe

Course/Dish: Chicken