• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • Sesame oil
  • Ginger, pound and set aside the juice
  • Chicken
  • Dried kacangma
  • Cooking wine
  • Water
  • Salt
  • Sugar
  • Soya sauce
  • Oyster sauce


  1. Heat sesame oil in a wok. Add pounded ginger and fry till fragrant before adding chicken pieces.
  2. Stir-fry for a while. Season to taste with salt, sugar, soya sauce and oyster sauce if you like.
  3. Add water and dried kacangma and bring to a boil.
  4. Add ginger juice and cooking wine. Cook until chicken is tender.
  5. Dried kacangma can be crushed more finely with pestle in a mortar if preferred. Dry-fry for one to two minutes in a hot wok before adding to the chicken.
  6. This herbal chicken dish reminds one of dishes cooked with tea leaves as the dried kacangma retains its green colour.
  7. The dish can be a tad bitter for the first-timer. It´s up to you to determine the amount of kacangma, ginger or wine.
  8. The kacangma stems need to be cooked longer so it´s advisable to drop those into the wok first and fry for a couple of minutes before tossing in the leaves.
  9. It would help if the herb is crushed finely before cooking to improve its texture and expedite cooking.

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