Time: 20 minutes.
Every community has their own respective soul food. In a highly heterogeneous country like Malaysia, Kam Heong Chicken is the result of a fusion cuisine of various cultural background that manage to climb up to the food table. Using oyster sauce, a typical Chinese cooking ingredients, this dish is carefully prepared with the Malay meat curry powder and Indian curry leaves – all for the creation of the ultimate fusion of taste and flavour in one single dish.
- 300 g chicken breast
- 1 tbs oyster sauce
- 1 tbs curry powder
- 3 tbs corn flour
- [Optional] 1 tsp sugar
- 2 tbs dried shrimp
- 4 cloves of garlic, finely diced
- 2 shallots, finely diced
- 5 dried chillies
- 2 tbs oyster sauce
- 1 tsp sugar
- 10 curry leaves
- [Optional] 1 lemongrass stalk
1. Immerse dried shrimp with 100 ml water and marinate the chicken for about 10 minutes. Mix the spices well with the chicken before coating them with corn flour.
2. Heat up the pan with a generous amount of oil to 180 °C. Put in the chicken one by one and fry for about 5-7 minutes till golden brown. Drain off the oil and put aside.
3. Drain off water used to immerse the dried shrimp but DO NOT dispose them just yet! We will use the water later. Lightly fry them for about 3 minutes till fragrant. Add in diced shallots, garlic and dried chillies and stir-fry for another 3 minutes (I am using blended ingredients).
4. If you have curry leaves, add them in now and mix them. Follow up by adding about 50 ml of water. Bring it to a boil.
5. Once boil, put the fried chicken back in and toss them in the pan. Serve them on a plate with some white rice.
Kam Heong Chicken is utterly irresistible. Goes perfectly well with rice and suitable to increase apetite. Try ’em now!
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