Kam Heong Chicken

About this recipe: 'Kam heong chicken' is a very delicious and popular dish served in many Chinese restaurants or eating shops throughout Malaysia. Apart from preparing 'kam heong' dish with chicken, also very popular amongst diners is the clam version, which we would call 'kam heong lala' locally. It's a very easy dish to cook, yet so tasty and fragrant as it uses curry leaves, and goes really well with white rice.

petitenyonya Melaka, Malaysia

Ingredients

Serves: 3 

  • Kam Heong Sauce:
  • 3 tbsp oil
  • 100g dried prawns, soaked in water for 10 mins
  • 2 tbsp chopped garlic
  • 8 shallots, chopped
  • 1/2 bowl curry leaves
  • 6 bird's eye chillies (cili padi), chopped
  • 2 tbsp curry powder
  • 3 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp dark soy sauce
  • Preparing the chicken:
  • 2 chicken thighs, cut into pieces
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp corn flour
  • 1 tsp sesame seed oil
  • 1 tbsp oil
  • 5 tbsp 'kam heong' sauce
  • 100ml water

Directions

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    Kam Heong Sauce:

  1. Heat 3 tbsp oil and saute the dried prawns, chopped garlic and shallots till very fragrant.
  2. Add in curry leaves and chopped chillies, all the sauce ingredients and stir-fry until aromatic. Remove from heat.
  3. Preparing the chicken:

  4. Mix chicken with 1 tsp each of light soy sauce, oyster sauce, corn flour and sesame seed oil and leave for 30 mins in the refrigerator.
  5. Deep fry in hot oil till golden brown.
  6. Heat up 1 tbsp oil and saute 'kam heong' sauce till fragrant
  7. Add in fried chicken pieces, water & stir well.
  8. Cook until the gravy is thick. Dish up & serve hot.

See it on my blog

Check out this recipe from Petite Nyonya's blog

Similar recipes

Reviews (0)

Write a review

Click on stars to rate

More collections