Saturday, 11 February 2012

Kam Heong Chicken (Fragrant Chicken)

  • 2 chicken breast, sliced
  • 1/2 egg white
  • 1/2 tsp salt
  • a dash of pepper
  • 1 tbsp soy sauce
  • 3 tbsp cornstarch
For the sauce:
  • 2 cloves garlic, finely chopped
  • 1 small onion, cut into quarter
  • 15 curry leaves
  • 2 tbsp dried shrimps, soak and finely chopped
  • 5 birds eye chillies, chop roughly
  • 1tbsp curry powder
  • 1 tbsp oyster sauce
  • 1/2 tbsp dark sauce
  • 3 tbsp water
  • 1 tbsp sugar
  • salt to taste

Marinate  the meat with egg white, soy sauce, salt and pepper. Set it aside for at least an hour. Heat some oil for frying. Stir in cornstarch to the chicken. Mix well

Fry the chicken until golden brown. Remove and drain the oil on paper towels. Remove most of the oil from the frying pan and leave about 2 tbsp for cooking the sauce.

Heat up the oil and stir-fry the garlic and onion until fragrant and lightly brown. Stir in the dried shrimps, chillies and cyrry leaves and continue to stir-fry until fragrant.

Add in the rest of the seasonings and water. Simmer for a few seconds and toss in the chicken. Mix until well combined.

Serve with warm rice

No comments: