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.