Name: Kam Heong chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Malaysian
Ingredients: 5 tbsps vegetable oil; 45g dried shrimp; 2 cloves garlic; 1 small red onion; 1/4 bowl of curry leaves; 3 bird’s eye chili; 1 tbsp Malaysian curry powder; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 2 tsp sugar; 1/2 tsp dark soy sauce; 2 tbsp water; 500 g bone-in chicken, cut into 2-inch chunks; 2 tsp light soy sauce; 2 tsp oyster sauce; 1 tsp cornstarch; 1 tbsp vegetable oil

Malaysian

Colander

Soak the dried shrimp in water for 15 to 20 minutes to rehydrate them. Drain in a colander and pat dry with a paper towel.

Chopped the bird's eye chilies, red onion, and garlic coarsely.

Saute the garlic and onion over low to medium heat with vegetable oil until aromatic.

Add the dried shrimp, bird's eye chilies, and curry leaves and continue to saute until automatic.

Continue to cook over low to medium heat until all the water has evaporated.

Marinate the chicken with Ingredient C for an hour.

Roast the chicken for thirty minutes or until golden brown.

Still-fry the chicken pieces with the Kam Heong sauce until each piece has absorbed and is covered with the sauce.

Dish out and garnish it with curry leaves to serve.

Kam Heong chicken

Utensils needed:

Overview

Category

Cuisine

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