Kacangma or motherwort chicken, is a uniquely Sarawak cuisine. This is a famous Chinese Hakka confinement food, meaning food specially cooked for a lady after delivery of a baby. The Chinese believed that a woman's body is weak after delivering a baby, therefore, there is a need to replenish the body’s nutrition. Although this is traditionally a confinement dish, it is so popular in Sarawak that it has become a popular mainstream cuisine.
Product of Malaysia.