Recipe Image

Kam Heong chicken

Full recipe at tasteasianfood.com

Utensils needed:

  • 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

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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