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Hakka Ka Chiam Ma Chicken Soup
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Chef :
Pinkblanket's KitchenHakka Ka Chiam Ma Chicken Soup
Chicken cooked/stewed in Ka Chiam Ma or dried motherworts. A very popular dish loved by many at home, but for people outside our region, they may not like it at all.
Ingredient
1 packet
Ka Ciam Ma/dried motherworts
2 tbsp
minced garlic
1/2 cup
grated young ginger
1-2 cup
chinese cooking wine
As needed
- salt or chicken seasoning powder
Cooking instructions
* Step 1
Prep all ingredients:
1. Grate ginger.
2. Over medium low heat, pan roast dry herbs until aromatic and the leaves are very dried. Then crush into preferred texture. We like ours fine. See pic below.
3. Gather and measure the rest of the ingredients.
* Step 2
To cook the dish:
Heat few tablespoons of oil in a wok. Sauté garlic until very light brown. Add grated ginger. Stir to mix until well combined and aromatic. Add chicken. Stir again and cook for 2 minutes. Add 1/4 cup of water and 2 cups of cooking wine. Water and cooking wine can be adjusted to your liking. Cook for 5mins or until chicken is just cooked. Add dried motherworts. Stir to mix.
* Step 3
Cover again and simmer for another 5mins. Add salt or chicken seasoning powder/ chicken bouillon as needed. Serve with steamed rice.
Note: if there is a photo you can click to enlarge it
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