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
Overview
Prep Time:
10 m
Cook Time:
40 m
Total Time:
50 m