Ma Ka Hana Ka ‘Ike’s Chicken Hekka Recipe

In celebration of Native American Heritage Month, Newman’s Own Foundation is sharing recipes and stories from some of our Indigenous grantee partners!  

ʻAʻohe pau ka ʻike i ka hālau hoʻokahi. 
Not all knowledge is taught in the same school. 

Ma Ka Hana Ka ‘Ike, based in Hāna, Maui, provides Hāna’s youth with a way to learn that makes sense to them, builds their self-esteem, and shows them they have the power to shape their future. 

A youth participant shared, “I appreciate the opportunity and overall atmosphere of Ma Ka Hana Ka ʻIke; the knowledgeable and experienced teachers understand the importance of togetherness and community.”  

Ma Ka Hana Ka ‘Ike’s programs offer dynamic, hands-on learning activities that nurture their participants’ success — in education and in life — while contributing to healthy families and a vibrant local community.  Their diverse programming includes culturally relevant, hands-on garden and agricultural education and training in their Hāna School gardens and Mahele Farm to raise youth skill level and capacity for self-sufficiency. 

Ma Ka Hana Ka ‘Ike shared a recipe for Chicken Hekka, featuring produce that can be grown in Hāna. The staff shared, “This is a simple dish we grew up enjoying in Hawaiʻi, and in our small hometown of Hāna. When we prepared it, our students, graduates and staff were involved in growing and harvesting a lot of the produce used—watercress, green onion, bamboo shoot and carrot. This is a comforting meal that you can share with family and friends.” 

CHICKEN HEKKA 

Recipe courtesy of Ma Ka Hana Ka ‘Ike staff  

Ingredients 

• 1 lb boneless, skinless chicken thighs 
• 2-inch piece of ginger, julienned  
• 5 garlic cloves, minced  
• 3 cups chicken broth 
• ½ cup soy sauce 
• ½ cup mirin  
• 1 tablespoon sesame oil 
• 1 onion, sliced 
• 1 carrot, julienned  
• 8 dried shiitake mushrooms, soaked in a cup of hot water for an hour to rehydrate, then sliced 
• 5oz bamboo shoots 
• 5oz glass noodles 
• 3 stalks green onion, cut into 1-inch pieces  
• 1 bunch watercress, cut in half 

Instructions 

1. Brown the chicken over medium-high heat for around 3 minutes. Add your ginger and garlic and saute for a few more minutes. 
2. Add chicken broth, soy sauce, mirin, and sesame oil and bring to a boil. 
3. Add onion, carrot, shiitake mushrooms, and bamboo shoots. Mix and then turn the heat to low and let it simmer for around 5 minutes. 
4. Add noodles and cook for 6-8 minutes over medium heat. 
5. Add green onion and watercress and cook for about 1 minute before turning off the heat and mixing.  
6. Serve!