Today I cooked Hainanese Chicken Rice, cooked the traditionally way. Both my children are at home today and my son though very western in his taste does enjoy chicken rice. So mummy is going to spoil everyone.

I have tried cooking and tasting this, with the chicken over rice steamed method but it is just not the same. The chicken is just not as smooth. The extra step of dunking the chicken in cold water does give the skin a smoother finish and a more enjoyable eat. I enjoy good food and it is not everyday I eat rice so it is a treat indeed!

As I have made some Loh Bak yesterday (Five-Spice Pork Roll), I decided to fry 2 rolls and served my Hainanese Chicken rice with them. My hubby is also a fan of garlic kai lan (broccoli shoots) but not cucumber, the norm vegetable served with chicken rice back home so we have that for our vegetable instead.

Hubby is a massive huge fan of the ginger dipping sauces both plain and chilli. He was making approving noises as he enjoyed his lunch.

I learned to cook this dish as a young teenager in Ipoh. My eldest Uncle came back from working in Holland after many years and he taught everyone how the place he worked make Hainanese Chicken Rice. He worked in a Chinese Restaurant there of course.

I listened to all his stories in awe. I remembered he said when the apartment he lived in had a fire drill or when a possession passes the street, the western ladies will ran out onto the street to watch naked!!! I am sure he enjoyed our shocked faces!

My TIP on the butter and the pinch of turmeric came from him of course. My Uncle chopped the chicken liver and gizzard and added to the rice when he fry them but here in UK chicken comes without either. So there is no choice for me.

We all enjoyed our lunch today but I did not give them any of the chicken broth as I am saving it for another special dish tomorrow.

Kacangma or Motherwort Chicken
(益母草姜酒鸡）a dish unique to Sarawak or so I thought when I was much younger. However I have since found that this herbs, Motherwort (益母草) is a herb that is NOT only indigenous to Sarawak but have been used in traditional medicine for centuries in China, Greece and North America.

I consider myself a greedy foodie as I love food and I love eating. Every time I travel I must ask the locals where they eat, I must visit their bookshops and find cookbooks on local cuisines and local history.

I have since introduced Kacangma to a few friends and I am happy to report that they all loved it. Maybe it’s the entire bottle of sherry I used?

Just a few simple ingredients, not hard to cook and yet so good to eat. I am so lucky that my Mat Salleh hubby enjoys it too.

One can consider this dish a Chinese version of the French Coq Au Vin. In fact my girl friend in France cooks this with white wine!

Kacangma is normally given to women as a confinement dish after giving giving birth. It is to prevent post-natal depression, reduce anxieties, regulate menstrual cycle, and promote heart health.

We were told not to take this during menstruation as it can make the bleeding heavier and also not to eat this during pregnancy. Kacangma herbs also interact with some heart medication like sedatives so if you are in this bracket please don’t take too often or use less herbs.

In Sarawak the Teochews and Hakkas cooks this with tons of ginger to restore physical health and improve circulation.

I am eating this today to errr…..for physical health, to restore circulations and to keep me warm but as for the hubby………

Updated 5th November 2022

Today I used a combination of Harvey Bristol Cream, Ginger wine and a cup of D.O.M.

TIP – Frying your chicken pieces with a touch of sesame oil first before braising and a pinch of salt, taste a lot better. It sealed in the taste.

TIP – D.O.M. was added just before serving because I like the taste and I did not want to ‘lose’ it through boiling.