I-Tea House Motherwort Ginger Wine Chicken

Post by Chiefeater Steven C T Tea

Auntie Lan Sarawak Delicacies relocated from Ara Damansara to Bandar Puteri Puchong in April 2023. Her shop is now known as I-Tea House. Many Sarawakian foodies followed them to the new location, including numerous native Sarawakians who continue to bring their families here to enjoy the taste of hometown cuisine, reminiscing about their roots.

In the new outlet, there's a wider variety of Sarawakian delicacies available. Apart from my must-have dishes, Kuching Laksa and Tomato Kway Teow, I also tried the Dry Wonton, Kuching Roasted Rice, and Motherwort Ginger Wine Chicken (Kacangma) today – all of them boasting authentic flavours .

Why "Kacangma"?
When this dish is served, Sarawakians can easily call it "Kacangma." Some vendors directly transliterate it as "加章麻" or "咖章麻," but not everyone can immediately pronounce "Motherwort Ginger Wine Chicken." This is an interesting phenomenon. The term "Kacangma" is deeply ingrained in the local culture, and many are unaware of its origin, often thinking it's derived from the indigenous people or Malay language.

The origin of the term "Kacangma" has different interpretations. In the article "Sarawak's Postnatal Nourishment: Kacangma," the renowned culinary writer Lin Jin Cheng shares results of his investigation, revealing that Motherwort has been used as a health ingredient for women in the Chaozhou region of Guangdong, China, for a long time. Its usage includes making sweet soup with red dates or preparing soup with pork, peanuts, and eggs. However, the preparation of Motherwort Ginger Wine Chicken, as seen in Sarawak, is unique and distinct.

四月份 Auntie Lan Sarawak Delicacies 由Ara Damansara 搬迁到蒲种公主城，许多砂拉越食客也将他们的集中地跟随到新地点，依然可见到许多砂拉越原住民也带着家人一起来这里吃家乡美食，思念故乡。。
新的专卖店里，可以有更多各种各样的砂拉越美食。。除了我必点的古晋辣沙和茄汁粿条，今天也点了云吞干，古晋烧米和益母草姜酒鸡(Kacangma)，样样都很道地的味道😋。
为何Kacangma？
这道美食一端上桌，砂拉越人都可以轻易叫出 Kacangma，有些摊贩直接音译为“加章麻”、“咖章麻”等，但就不是人人立刻可以叫出“益母草姜酒鸡”，这是一个有趣的现象。Kacangma 这个叫法太深入民心，很多人并不知道其来由，大家还以为这个名字源于原住民或马来语。
“Kacangma”一词的来源，有不同的说法，著名饮食文化作家林金城在《砂拉越坐月食补：Kacangma》一文中，分享其实地调查成果，指出益母草自古以来都是广东潮州一带妇女的保健食材，用法包括加红枣煮甜汤，或加上猪肉、花生和蛋煮汤等，不过不曾见过砂拉越这种益母草姜酒鸡的做法。

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