- Heat sesame oil in a wok. Add pounded ginger and fry till fragrant before adding chicken pieces.
- Stir-fry for a while. Season to taste with salt, sugar, soya sauce and oyster sauce if you like.
- Add water and dried kacangma and bring to a boil.
- Add ginger juice and cooking wine. Cook until chicken is tender.
- 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.
- This herbal chicken dish reminds one of dishes cooked with tea leaves as the dried kacangma retains its green colour.
- 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.
- 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.
- It would help if the herb is crushed finely before cooking to improve its texture and expedite cooking.
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