Steamed Ginger Chicken with home brewed tuak and some kacangma (for flavour) Motherwort grows wild in Fujian.
About half a kilo of fresh ginger is pounded and the juices are squeezed out for this dish.
The remnant of the ginger is used with some sesame oil to fry the chicken pieces from one whole chicken until they are all seared. When the meat is seared, it is placed in a deep bowl . The ginger juice is poured over the chicken and the pounded/blended dried Kacangma leaves are mixed with the chicken pieces like in the photo.
The chicken is then steamed in a steamer for about one hour.
The soup and meat would be very delicious. This dish is good for new mothers as it would help clear the after birth blood and keep the uterus healthy.
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