Kacangma Chicken

  

Kacangma Chicken is a popular dish in Miri's restaurants. Kacangma or the chinese's pronunciation Ka-Ciam-Ma is actually a type of herbs and commonly cooked with chicken served during confinement due to its benefit in improving blood circulation. My whole house is filled with the aroma of Kacangma when I cooked it today..... lovely!

Source: HomeKreation
Serve: 5-6 persons
INGREDIENTS:
1/2 Chicken - cut to pieces & marinate with ginger juice* 
1 cup Dried Kacangma
3" Ginger - pound & reserve juice to marinate chicken 
5 tbsp Sesame Oil + Cooking Oil
2 tbsp Oyster Sauce
4 tbsp Soy Sauce
1 cup Water
Salt & Sugar

METHOD:
1. Dry-fry Kacangma in a wok until crispy & pound it.

2. Heat the oil & fry pounded ginger for 1 min.
Add in sauces, water & let it boil.
Add in chicken, Kacangma, salt & sugar.
Cover until chicken is cooked.
The longer you cook, the better the flavour.

3. Serve with white rice.