Ramadan 2020: Kam Heong Chicken

Kam Heong Chicken Recipe

Servings: 6-8
INGREDIENTS:

• 2 tbsp dried shrimps, soak in water for 10 minutes and chopped 
• 1 red onion, chopped
• 1 yellow onion, chopped
• 2 tbsp chopped garlic
• 6 red bird's eye chillies, roughly sliced
• 2 stalks lemongrass, white part only and bruised
• 2 Kaffir lime leaves
• 5 sprigs curry leaves 
• cooking oil
• 1/4 cup water
• 1 tsp salt, adjust to taste
• 1 tbsp sugar, adjust to taste

(A) MARINATE:

• 1 whole chicken (about 1.2 kg)
• 2 tbsp light soya sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1 egg, beaten
• 1/2 cup tapioca flour 

(B) SAUCE MIXTURE:

• 2 tbsp meat curry powder
• 3 tbsp sweet soya sauce (kicap manis)
• 3 tbsp oyster sauce
• 1/2 cup water

DIRECTIONS:

1. Mix all the ingredients (A). Cover mixing bowl with a cling wrap and marinate chicken in the refrigerator for at least 2 hours.

2. In a small bowl, add all ingredients (B). Stir well until there are no lumps and set aside for later use.

3. After marinating, fry the chicken in batches until golden brown. Set aside.

4. Leave about 1/2 cup of the frying oil in the wok. 

5. Add chopped shrimps and saute until fragrant.

6. Next, add both red and yellow onions. Saute until fragrant.

7. Then add garlic, chillies, lemongrass, lime and curry leaves. Saute for another 2 minutes.

8. Add in the sauce mixture. Stir-fry until oil starts to separates.

9. Season with salt and sugar. Add also 1/4 cup of water. Add more water if needed.

10. Lastly, add in the fried chicken. Cook for another 1-2 minutes until chicken are well mixed with the sauce.

11. Serve.

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