Today I want to introduce an authentic Malaysian Chinese recipe called Kam Heong chicken (Golden fragrance chicken/甘香鸡).
Kam Heong chicken is a homegrown recipe created by the local Chinese that uses Chinese and Malay ingredients. It is one of the famous Malaysian Chinese dishes served in the restaurant with a distinctive identity.
You will expect a savory sauce with dried shrimp (mainly used by the Chinese), curry leaves, and spices used in Malay cooking. That contributes to its unique taste.
No other sauces come close to it, and the closest will be the XO sauce from Hong Kong, minus the curry flavor.
Let's get into the details of how to prepare Kam Heong chicken.
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Note:
Deep-frying is the most efficient way to cook bone-in chicken. However, it requires more oil and is potentially less healthy. Therefore, I prefer to roast the chicken instead of deep-frying at home. Roasting is an excellent way to cook bone-in chicken. The cooked chicken will eventually combine with the Kam Heong sauce in the later stage before serving.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/kam-heong-... )
Ingredients A
5 tbsps vegetable oil
45g dried shrimp
2 cloves garlic
1 small red onion
1/4 bowl of curry leaves
3 bird’s eye chili
Ingredients B
1 tbsp Malaysian curry powder
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp sugar
1/2 tsp dark soy sauce
2 tbsp water
Ingredients C
500 g bone-in chicken, cut into 2-inch chunks
2 tsp light soy sauce
2 tsp oyster sauce
1 tsp cornstarch
1 tbsp vegetable oil
Method
The sauce:
- 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.
- Chopped 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 automatic.
- Add Ingredients B to the wok.
- Continue to cook over low to medium heat until all the water has evaporated.
The chicken:
- Marinate the chicken with Ingredient C 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.
- Still-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.
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Website: tasteasianfood.com/
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