How to Make Homemade Kam Heong Chicken (Fragrant Chicken)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kam heong chicken (fragrant chicken). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Kam Heong Chicken (Fragrant Chicken) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Kam Heong Chicken (Fragrant Chicken) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have kam heong chicken (fragrant chicken) using 14 ingredients and 9 steps. Here is how you can achieve that.

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

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