Friday, November 04, 2011

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.

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.


Sonia ~ Nasi Lemak Lover said...

Look tempting, need more rice for this dish!

ann low said...

Sounds so flavourful with all those ingredients in it. I want more rice too! :)
Hope you have a wonderful weekend :)

WendyinKK said...

I love this dish. Very appetizing.

How I dread clearing up the fridge, especially all the baking ingredients! Luckily I moved nearby so I could still bring the unused stuff over.

yummylittlecooks said...

Look so tasty, drooling le :)

K.Nor said...

gert.. nor pun drooling ni.. copy & save resipi ni dulu ya.. thanks.. :)

Little Corner of Mine said...

I love Kam Heong anything, love that sauce.

martha said...

I want it in a cone shape!!

iva | in my kitchen said...

yum! this looks so good and I can imagine the flaours already!

Unknown said...

This dish is very flavourful. Yum!

Mel said...

Loves this dish of yours as Kam Heong is definitely delicious on seafood as well as in other meats too. Going to make this one day.

Shereen said...

I love kam heong cooked food but everytime I order this kind of dish, surely the food will be too salty.With your recipe, I can try them on my own and adjust the saltiness...nice!Thanks!

My Asian Kitchen said...

look good!! make me wanna to cook some for myself tmorrow!!

Anonymous said...

when i 'studied' the recipe... i also think it can get along very well with tofu bcoz, there were the dried shrimps inside the sauce ingredient... for me, taste of dried shrimps & tofu was the great combination...

Linda said...

Look tasty n yummy! Must be very flavorful! Can't wait to try out with steam rice! Thanks.

tinyskillet said...

I love the color of the chicken, can see where it got it's name. Looks so full of flavor!

Isn't it hard getting back into the swing of things? I would love to clean out my fridge, freezer and pantry though...sometimes I forget exactly what I do have.

ICook4Fun said...

Sonia, yea this dish is great with warm rice.

Ann, you too :)

Wendy, oh yea. I have to do a lot of clearning especially my baking stuffs. I donate quite a bit away too. Can't carry all of it to SF. I can't imagine why I accumulate so much JUNK!!

Yummylittlecooks, thanks.

K.Nor, you are most welcome.

Martha, ha ha.. you miss the cone??

Iva, Vivian, thanks.

Mel, yea this will be great with big prawns too.

Shereen, I too find the one from restaurant way too salty. Cooking this at home you are able to control the salt in it.

Lesley, can't wait to see yours :)

Hunny, yea I am going to try cooking it with tofu.

Linda, hope you like this dish.

Lyndsey, oh yea. I think green monster is growing in my fridge, freezer and pantry :)

shaz said...

Good luck with the move! I must try this dish, sounds so good.

Cook lover said...

Thanks for this wonderful recipes, I tried already and it's taste delicious.

ICook4Fun said...

Cook Lover, glad that you like it.

Jess said...

I am going to make this dish at a dinner for friends, what would you recommend as accompanying side dishes or starters?