Wednesday, July 8, 2009

Chicken - Ka Chang Ma

This is one dish that we ppl in kch eat when someone just gave birth to a baby. Its a hakka dish and absolutely tasty. Problem is, the herbs are hard to find (i only know where to get it in kch)


4 chicken drumstick (chopped into pieces)
1 piece Ginger (size of fist)
1 bottle Chinese Rice Wine
1 packet Ka Chang Ma Herbs
3 tbsp Soy Sauce

Preperation methods:

Shred ginger and squeeze juice out. Heat 3 tbsp oil, fry ginger (without juice) till brown. Add Ka Chang Ma Herbs. Fry for 2 minues (medium heat). Add chicken. Fry till brown, add half a bottle of Chinese Rice wine. bring to boil, and simmer in low heat for 1 hr. Add salt and soy sauce to taste. Before serving, add rest of chinese rice wine and boil for 5 minues. Serve

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