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Wednesday, 21 November 2012


KAM HEONG CHICKEN is a very popular chicken dish served at many chinese restaurants in Malaysia. It's loaded with curry leaves and dry chillies.....I added some bird's eye chillies as well coz my dry chilly was nearly out of stock at that moment....:-(

According to some source Kam Heong means "Golden Fragrance". I know this may sound like a new dish to some of calls for some simple ingredients but the taste is really good.....I love this...give it a try!!


Ingredients :-

500gms - chicken meat ~ i used boneless meat
1 - large yellow/mumbai onion ~ cut into wedges
curry leaves - as needed
10 - dry chilly ~ cut into two
5 - bird's eye chilly ~ i used as whole
1 - medium red onion ~ pounded
3 - cloves of garlic ~ sliced

For the sauce :-
2 tbsp - meat curry powder 
2 tbsp - tomato sauce 
3 tbsp - chilly sauce
3 tbsp - dark soya sauce
2 tbsp - black pepper sauce ~ i used life brand
2 tbsp - oyster sauce
sugar - optional

(Mix all the sauce ingredients with a little hot water in a bowl and set aside)

Method :-

  1. Marinate the chicken meat with a little salt, sesame oil, ginger juice, an egg, ground black pepper, corn flour and a little rice flour.
  2. Deep fry the chicken until cooked and set aside.
  3. Heat 3 tbsp of oil in a wok. 
  4. Add in the pounded red onion, garlic, dry chilly and curry leaves.
  5. Fry till aromatic and add in the sauce mixture. Stir well and cook a while. 
  6. Reduce the heat and add in the fried chicken, bird's eye chilly and yellow onion wedges. 
  7. Keep stirring as the sauce gets thicken.
  8. Check the seasoning and dish out.
  9. Serve hot with white rice.

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