Kam Heong Chicken
Kam Heong Chicken is one of my favorite chicken dishes, with an intense blend of aromatics, umami, and heat, and is hard to find outside Malaysia!
Servings: 2
Ingredients
- 2 boneless chicken legs
- 2 tbsp light soy sauce
- some white pepper
- 2 tbsp cornflour
- 20 g dried shrimp
- 1 lemongrass
- 5 shallots
- 4 cloves garlic
- 1 big chili
- some curry leaves
- 1 tbsp curry powder
- 1/2 tbsp oyster sauce
- 2 tsp sugar
- 1 tbsp dark soy sauce
- some water
Instructions
- Chop the chicken into bite-sized pieces, then mix it with light soy sauce, white pepper and cornflour. Chop up the lemongrass, shallots and garlic too.
- Heat up oil in a pot, deep fry the chicken until it turns golden brown, and set it aside.
- Stir fry the dried shrimp, lemongrass, shallots, garlic, chili and curry leaves until fragrant.
- Add curry powder, oyster sauce, sugar, dark soy sauce and water. Then add back the chicken, coat it with the sauce, and it's time to eat!