Kacangma is a Sarawakian delicacy, that not very famous outside of the Borneo region. It may not be very pleasant in term of its appearance but it is very aromatic and good for the body especially for female. The herb itself is made of assorted home grown herbs and mix together to form the kacangma mix.
This dish uses a lot of dried kacangma, I am always proud of myself able to bring back to the Netherlands
Only chicken is used to cook this dish. Also it is important that only to use sesame oil to fry the chicken and not other cooking oil.
(1) Dry pan fried till fragrant and then grind it to powder form. Set aside.
(2) Pound a lot of ginger to fine to get the juice and retain the ginger. Also pan the dried ginger till fragrant and set aside
(3) Heat sesame oil in a pan and fry chicken till a bit brown
(4) Add kacangma and the dried ginger is added to the chicken
(5) Sauté the chicken half way and add the ginger juice
(6) Finally add Chinese White Wine to scent up the zest of Kacangma. I used Cantonese rice wine instead of Chinese White Wine.
(7) Add a bit of oyster sauce and salt to taste.
This dish is best eaten with hot plain white rice, and splurge the kacangma sauce on the white and dip the chicken with a little soy sauce, that would make a nice meal for me.
The Kacangma Chicken is normally served after childbirth during the confinement. It is believe that this dish (with ginger, Kacangma, & Wine) can help to stimulate the blood circulation and as a restorative tonic for women.
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