Kacangma Chicken is one of the traditional dishes of Hakka (Hopoh) dialect, it is quite famous among the Sarawakians, and is one of my favourite food (offcourse, Im a Hakka).a
But it is sad, as recently Im working outstation in Miri, now-a-day hard to have chance to taste the Kacangma Chicken anymore, and those availabled in the kopitiam or restaurant not really good tasting. Anyway, whenever I back to hometown (Kuching), my mum must cook it for me (even I never request for it), as she knows that I like Kacangma Chicken very much...hmm, yummi yummi...!
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The ingredient for Kacangma Chicken is very simple, as listed below:
1. Chicken
1. Chicken
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2. Dried Kacangma
Kacangma is a traditional herb with medicinal value and popular among the chinese population, especially beneficial to women, that why it is called Yimucao (益母草) in Madarin. Its scientific name is Leonurus sibiricus.
For Kacangma Chicken cooking purpose, the leaves are dried and chopped finely. More you put, more bitter is the Kacangma dish.
Kacangma is a traditional herb with medicinal value and popular among the chinese population, especially beneficial to women, that why it is called Yimucao (益母草) in Madarin. Its scientific name is Leonurus sibiricus.
For Kacangma Chicken cooking purpose, the leaves are dried and chopped finely. More you put, more bitter is the Kacangma dish.
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3. White Wine
If the white / rice wine is used, normally the Kacangma Chicken is tasteless, you probably only can smell the combination taste of ginger, kacangma & wine, which is abit spicy and bitter. White wine is my mum’s choice, it can be own made or just shop at grocery shop/supermarket in different brand, e.g Cap Manok (Ayam), Cap Apek, the price ranking among RM6.50 to RM12.00. Some people may use red wine, if so, the Kacangma Chicken may sweetness tasted.
3. White Wine
If the white / rice wine is used, normally the Kacangma Chicken is tasteless, you probably only can smell the combination taste of ginger, kacangma & wine, which is abit spicy and bitter. White wine is my mum’s choice, it can be own made or just shop at grocery shop/supermarket in different brand, e.g Cap Manok (Ayam), Cap Apek, the price ranking among RM6.50 to RM12.00. Some people may use red wine, if so, the Kacangma Chicken may sweetness tasted.
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4. Ginger
Ginger can be considered as a herb with medicinal value also. Pound the ginger finely with pestle, and reserve both the ginger and ginger juice. The quantity of ginger you add to the dish will determine how spicy is the Kacangma dish.
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4. Ginger
Ginger can be considered as a herb with medicinal value also. Pound the ginger finely with pestle, and reserve both the ginger and ginger juice. The quantity of ginger you add to the dish will determine how spicy is the Kacangma dish.
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The Kacangma Chicken is normally serve after childbirth, it is believe that this dish (with ginger, Kacangma, & Wine) can help to stimulate the blood circulation & breast milk production, and as a restorative tonic after childbirth.
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Read more about Kacangma Herb/Kacangma Chicken.
(Remark: My mum never use the ingredients like sugar, salt, sauces & water)
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Read more about Kacangma Herb/Kacangma Chicken.
(Remark: My mum never use the ingredients like sugar, salt, sauces & water)
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