Kacangma Chicken (益母草姜酒鸡）
Ingredients
- 1 small Corn fed chicken
- 500 g Ginger or more
- 1 litre bottle Sweet Sherry
- 3 tbsp Sesame oil
- 30 - 35 g Kacangma for a small chicken or more
- Salt / soy sauce to season to taste
Instructions
- First pound the ginger and the keep the juice and ginger residue separately.
- Then chop your ready washed chicken into small bite size pieces. (your choice)
- Heat up your wok (today I am using my new Danube pot) and dry fry the kacangma. There's no need to wash the kacangma! Remove and set aside.
- Next dry fry your ginger residue till fragrant and set aside.
- Then add in your sesame oil and chicken. Fry the chicken for about 5 minutes before adding in the ginger residue and kacangma.
- Give everything a good toss before adding the ginger juice and sherry. Bring to boil and let simmer for a good half hour. Taste and season before serving.
- Please do not over braised unless you like chicken soft like bread with no bite.
Notes
Note - this dish in only using ginger and kacangma. Please do not be tempted to add garlic or spring onions or woodears or mushrooms cause that would be an entirely different dish, NOT kacangma. What can I say? I am a purist? :D
Note - you can use other protein but to me it has to be chicken or nothing.
I suppose like all special well known dishes every household must have a different way of cooking but this is my way.
Please feel free to mix rice wine with glutinous wine and even cook with the Teochew red wine.