Thursday, May 13, 2010

Kam Heong Chicken.....

Oh dear, its quite sometime since I have posted any of my cooking here. Guess I am pretty busy, not with work but just buzzing around with my lappy, addicted to Farmville games recently which I have to admit. And there were times I had to exercise a lot to get myself ready for my vacation, then had to rest putting up my feet for nearly a week after both my ankles were swollen from too much walking. I had food poisoning which renders me disable for another week which happens few days before my trip to Hong Kong. 'Phew'...what a lucky me to be able to walk the streets of HK after 5 days on plain porridge. Ok, now comes the Kam Heong Chicken which I cook 2 days ago......


3 chicken thighs deboned
100 ml water

Ingredients for Kam Heong sauce:

2 tbsp dried prawns- soak and chopped
2 tbsp chopped garlic
3 shallots peeled and chopped
2 sprig curry leaves
6 chilli padi,chopped
3 tbsp oil

Seasoning: Mix well in a bowl..

1 tsp curry powder
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp sugar
1 tsp dark soya sauce
2 tbsp water


1 tsp light soya sauce
1 tsp oyster sauce
1 tsp cornflour
a dash of sesame oil


Mix chicken with marinade and leave aside in fridge for 30 minutes. Deep fry in hot oil til golden brown. Dish and drain.

Heat 3 tbsp oil in a wok, saute dried prawns, chopped garlic, and chopped shallot til fragrant. Add in curry leaves,chilli padi, seasoning and stir fry til aromatic. Add in chicken thighs, water and stir well. Cook til gravy is thick and dish up. I have another Kam Heong recipe for seafood here.


Little Corner of Mine said...

Delicious! I like kam heong in anything. On downside living here is I have no excess to curry leaves. :(

RoseBelle said...

So that's how curry leaves look like! I was making Indian food for the past two weeks and a few of the recipes called for curry leaves. I was not able to find any store that sells it. This recipe is really. I hope I can make it right.