Kam Heong Chicken/Fragrant Chicken

It is difficult to get into regular blogging after a break. I didn't cook at all since I came back from SF as my fridge is running low of supplies and I am trying to clear it all up before the move. I might drop by the supermarket to get some greens and fruits tomorrow.

I made this dish a few months ago and only get to post it now. This is a popular dish in Malaysia and I’ve tasted one done with prawns, lala (clams) and crabs. I never try it with Chicken until now. Kam Heong literally translates to ‘Golden Fragrant’ from Cantonese dialect. This dish has a flavor of Chinese, Malay and Indian all mixed together. With the combinations of dried shrimps, chili, curry powder and curry leaves it gives this dish great flavors and aromas. The next time I cook this again I will try it out with other protein. I think it will taste good with tofu too.

Ingredients:
Recipe source: My Kitchen Snippets


2 chicken breast - sliced
1/2 egg white
1 tbsp soy sauce
½ tsp salt
a few dash of pepper
1 tsp cooking wine - optional
3 tbsp cornstarch

For the sauce:

2 cloves garlic- finely chopped
1 small onion – cut into chunks
10 curry leaves
2 tbsp dried shrimps – soak and finely chopped
4 birds eye chilies, roughly chopped
1 tbsp curry powder
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
3 tbsp water
1 tbsp sugar
salt to taste

1. Marinate the meat with egg white, soy sauce, salt, pepper and cooking wine. Set it aside for at least an hour. Heat up some vegetable oil for drying. Stir in the cornstarch to the chicken. Mix well.
2. 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 spoons for cooking the sauce.
3. Heat up the oil and stir-fry the garlic and onion until fragrant and lightly brown. Stir in the dried shrimps, chilies and curry leaves and continue to stir-fry until fragrant.
4. Add in the rest of the seasonings and water. Simmer for a few seconds and toss in the chicken. Mix until well combined.
5. Serve with warm rice.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.