Hakka 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.
There are many ways to cook this dish. We love them all. We can't find this in Australia, and haven't had the luck with Asian shops so far as well, so we brought this herbs all the way from Borneo. The herbs kept well in the pantry for a long time. It is nice to have it once in a while whenever i crave for food from home.
#tasteofhome #motherworts #herbs #spices #asian #kuching #borneo #sarawak #Hakka #chinese #stew #chinese #breakfast #lunch #dinner
Hakka 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.
There are many ways to cook this dish. We love them all. We can't find this in Australia, and haven't had the luck with Asian shops so far as well, so we brought this herbs all the way from Borneo. The herbs kept well in the pantry for a long time. It is nice to have it once in a while whenever i crave for food from home.
#tasteofhome #motherworts #herbs #spices #asian #kuching #borneo #sarawak #Hakka #chinese #stew #chinese #breakfast #lunch #dinner
Cooking Instructions
- 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.
- 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.
- 3
Cover again and simmer for another 5mins. Add salt or chicken seasoning powder/ chicken bouillon as needed. Serve with steamed rice.
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