Kam Heong chicken (甘香鸡)- an authentic Malaysian recipe with an intense flavor

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories and suitable for vegetarians.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce provides umami without shellfish.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used in stir-frying.

curry powder

🥗Healthier: fresh spices

💰Cheaper: curry paste

Fresh spices offer more flavor and aroma.

Soak the dried shrimp in water for 15 to 20 minutes to rehydrate them. Drain in a colander and pat dry with a paper towel.

Chop the bird's eye chilies, red onion, and garlic coarsely.

Saute the garlic and onion over low to medium heat with vegetable oil until aromatic.

Add the dried shrimp, bird's eye chilies, and curry leaves and continue to saute until aromatic.

Add the ingredients for the sauce to the wok.

Continue to cook over low to medium heat until all the water has evaporated.

Marinate the chicken with the marinade ingredients for an hour.

Preheat the oven to 185°C/355°F.

Rub some oil on the chicken pieces.

Roast the chicken for thirty minutes or until golden brown.

Stir-fry the chicken pieces with the Kam Heong sauce until each piece has absorbed and is covered with the sauce.

Dish out and garnish it with curry leaves to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens