Recipe of Quick Kam Heong Chicken (Fragrant Chicken)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, kam heong chicken (fragrant chicken). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Kam Heong Chicken (Fragrant Chicken) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Kam Heong Chicken (Fragrant Chicken) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have kam heong chicken (fragrant chicken) using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Kam Heong Chicken (Fragrant Chicken):

1. Take Boneless Chicken Thighs (cut into small bite sizes)
2. Take leaves Curry
3. Prepare 3 tbsp dried shrimps (soaked in water)
4. Take 4 dried red chillies (chopped and soaked in water)
5. Take 1 whole garlic bulb (chopped)
6. Get 1 big shallot (chopped)
7. Make ready 1 lemon grass (bruised and white parts)
8. Make ready Marinade
9. Make ready 2 tbsp oyster sauce
10. Take 2 tbsp soya sauce
11. Prepare 1 tsp sugar
12. Prepare 1 egg
13. Prepare 3 tbsp corn flour
14. Prepare 1.5 tbsp curry powder

The name kam heong is actually a Cantonese phrase for "golden fragrance," since one of the distinct qualities is the powerful aromas that immediately come from this style of cooking. Golden Fragrance (Kam Heong) Clams Recipe. See Also: Recipe: Claypot Glass Noodles with Prawns. Then add the aromatics and stir fry until fragrant.

Steps to make Kam Heong Chicken (Fragrant Chicken):

1. Marinate chicken for at least 2 hours and leave it out 30 mins before cooking. (Let the temp to drop to room temp).
2. In a big pot, add oil enough to cover the chicken pieces.
3. Deep fry the chicken pieces, set aside for later user.
4. In a wok, add oil and heat up. Add dried shrimp (reserve the water) stir fry for a min.
5. Add garlic, dried chillies, shallots in the wok and stir fry for 2 mins.
6. Add lemon grass and curry leaves in and stir fry for about 3 mins.
7. Add the shrimp water, 1 tbsp oyster sauce, 1 tsp sugar in and let it cook and evaporate about 70%.
8. Add chicken pieces in and stir well.
9. Serve with rice.

See Also: Recipe: Claypot Glass Noodles with Prawns. Then add the aromatics and stir fry until fragrant. Add prawns and curry paste to the wok. Came for the famed Kam Heong braised pig trotters (only at night) but ended up ordering the braised duck as well. Fried golden fragrant kam heong chicken- malaysian hawkers special.

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