Kam heong chicken

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Main Dish

2 servings

Very Easy

47 min

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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.

Ingredients

1)The 'kam heong' sauce:

• A) Ingredients
• 100 g dried prawns, soaked in water
• for 10 minutes
• 2 tablespoons chopped garlic
• 8 shallots, chopped
• 1/2 bowl curry leaves
• 6 bird's eye chillies (cili padi), chopped
• 3 tablespoons oil
• B) Seasoning
• 2 tablespoons curry powder
• 3 tablespoons oyster sauce
• 1 tablespoons light soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon little dark soy sauce

2)'kam heong chicken':

• A) Ingredients
• 2 chicken thighs, cut into pieces
• 5 tablespoons 'kam heong' sauce
• 100ml water
• B) Marinade
• 1 teaspoon light soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon corn flour
• 1 teaspoon sesame seed oil

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Preparation

• 1)The 'kam heong' sauce:
  Heat 3 tablespoons oil and saute the dried prawns, chopped garlic and shallots till very fragrant. Add in curry leaves and chopped chillies, all the seasoning and stir fry until aromatic. Remove from heat.
• 2)'kam heong chicken':
  Mix chicken with marinade and leave for 30 minutes in the refrigerator. Deep fry in hot oil till golden brown. Heat up 1 tablespoon oil and saute 'kam heong' sauce till fragrant. Add in fried chicken pieces, water and stir well. Cook until the gravy is thick. Dish up and serve hot.

Petite nyonya

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