Kam Heong Chicken (金香鸡) – Stir fry golden fragrance chicken

I love kam heong style for everything, chicken, crabs, pork…etc The mixture of curry leaves and dried prawns, make the sauce so yummy.

Previously in my kam heong pork, I had them stir fry dryly in the wok. For the chicken, I prefer it more saucy which makes cooking chicken easier. If you are not fuss about not having vegetable in your meal, you can eat this dish alone with your rice. Personally I always include some vegetables in my meal especially for dinner. Our “simple” Chinese dinner usually consists of a soup (I think more liquid I drink, less carb/fat I eat), stir fry meat dish and a stir fry vegetable.

Back to the kam heong chicken, this is a pretty easy to prepare dish.

Ingredients (for 2-3 persons):

  • 2 whole chicken thigh, skin and fat removed, chopped each thigh into 4-5 smaller pieces
  • 2 cloves garlic – chopped finely
  • 25  dried prawns – soak in warm water to soften, then chopped finely
  • A big handful of curry leaves (don’t be stingy with them)
  • 2-3 chili padi – depending how “hot” you want the dish to be, you may add more if you really like your food spicy. You may also replaced the chili padi with half red chili (they are less hot), seed removed, chopped finely.
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon light soy sauce
  • 1/4 tablespoon dark soy sauce
  • 1/2 teaspoon sugar
  • Salt to taste (about 3/4 teaspoon)
  • 1 bowl of water
  • 1 (flat) tablespoon of corn flour mixed with 2 tablespoon of water
  • 1.5 tablespoon cooking oil

Heat up the wok with oil, add in the dried prawns, stir until they are brown lightly, add the garlic. Keep stir frying for about 10 seconds, add the curry leaves and chili.

Before the garlic gets burned, add in the chicken and stir fry for 1 minute. Add the oyster sauce, light an dark soy sauce, sugar, salt and water; mix them well with the chicken. Close the lid while the wok is still hot and let it steams for 4-5 minutes. Stir occasionally and lower the heat so the wok does not dry up too quickly, it is does, add more water. Taste the sauce if it’s salty enough, otherwise add more salt.

When the chicken is cooked, add the corn flour mixture into the sauce (to thicken it), mix everything well and it’s ready to serve. The sauce should be so thick that it coats the chicken.

Be careful if you are cooking this dish in an open kitchen, open some windows for ventilation or your living room might smell of kam heong for a day!

 

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About MyTasteHisTaste

Love eating and wine drinking.
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