Sarawak Kachangma Chicken - Confinement Dish

This post is specially for Malaysia food Fest event. - Sarawak Food Fest -  September 2012.

Told a facebook friend Adeline Ong  from Kuching about this event, she immediately randomly name few of the dishes that are popular in Sarawak.  But I prefer something easy and simple.  She strongly recommend me this Kachangma Chicken that passed down by her late grandmother.  I believe most of us from Peninsula know little about these herbs.  Kachang ma in English is  motherwort.  You may take a look at the image of the   Kachangma .

 This dish was 'born' in my blog, practically er....... I was under some pressure to cook this dish, as the main ingredient,  said to be only can be found in Sarawak,  the kachangma was sent to be by post laju, further more with photo of Kachangma farm plus the original recipe from her grand mother.  How to said NO to prepare the dish??   Aiyo!  A BIG thank you to Adeline lo!    ^_^

 The authentic 'Hakka" dish that is served during confinement time for new mothers or for ladies have menstruation pain during their periods as clarified by a friend Wendy Gwen from Kuching.   Unlike the 'Pat Chan" 八珍  which is consumed after the menstruation period. 

Most Sarawakians will have their own version of cooking the kachangma.  Most are similar in nature.  The herbs can be found  in most wet markets, supermarkets and some in their own gardens. Please correct me if  the information on  the herbs are wrong.  

The dish was well accepted by my daughter and I le!  

But the comments I received from Sarawakian friends on my facebook posting  that it suppose to have a lot of soup, (I still have plenty of soup in the pot le!  ^_^ ) and I thought otherwise, that  explain why  my dish is a bit dry.   Hehehe..... My apology!  

 This packet of kachangma was post to me all the way from Kuching by Adeline Ong

 

 The herbs is very common and can be found easily in Sarawak  

 

Mind you the herbs reach me by Post Laju (Express Post)!

Adeline even took the trouble to snap shot this photo at her auntie's farm, but her aunt was not in so she can't get a close up photos!  For her effort, I am speechless!  

 Ginger Juice, Pounded ginger minus the juice, Kampung chicken drumpstick cut in bite sizes

Ready for double boiled for an hour

My double boiler pot, a gift bought in Singapore by my  brother 

The original recipe from Adeline's Grandma 

Since there is no one on confinement in my family I use less wine and add some water, otherwise we all will get drunk!  ^_^

Kachangma Chicken

1 kampung chicken  ( I used 2 huge Kampung chicken drumstick)
4" ginger
1 Tbsp sesame oil
2 cups Chinese wine/ langkau etc  ( I used  1 cup of chinese yellow wine and 1/2 cup water)
4 Tbsp kachangma   (after pounded)

1. Fry kachang ma until dry and fragrant then pound it until powder fine.
2. Pound 4" ginger and squeeze out the juice. ( For confinement, u can use old ginger)
3. Dry fry the ginger. Put aside.
4. Add 1 Tbsp of sesame oil and fry the chicken till there is no oil in kuali.
5. Add 3 Tbsp of Chinese Wine/ langkau and fry till there is no blood seen on chicken.
6. Transfer chicken to double boiler.
7. Add the kachangma, ginger juice, dry ginger and 2 cups of Chinese wine/ langkau ( u can add more if u want it hot) and cook it for 1 hour/ till chicken cooks.
( If it is not for confinement,  substitute it with water and half the amount of wine and a pinch of salt)
8. Serve hot.

I am submitting this dish to Malaysia Food Fest, 

Sarawak Month hosted by Sharon of Feats of Feasts.

Enjoy and Happy Trying