Headhunterz Zone: Headhunter's Recipe Corner

Now, here's my second recipe I tried last night - Wannabe Chef's Kam Heong Chicken. "Kam Heong" literally means "Golden Fragrance". As per the meaning of Kam Cheong, the fragrance has a spicy yet, unique profusions of mouth watering smells from the key ingredients. The Kam Heong sauce is made out of dried prawns, oyster sauce, soy sauce, curry powder, corn flour and heaps of curry leafs! It is a very simple dish to prepare and is absolutely delicious. Now, this may not apply to those who don't like dried prawns though :) But if you would like to try out something new apart from the usual dishes at home, then this is a must try! It is indeed a popular dish in Malaysia. The same recipe can be used for crabs, fish, prawns, frog, or even fried rice. I loved the taste and so did those who tried it last night. It goes well with plain rice or just like that.

Well, take a look at the image below & look at how tasty it looks like. Mouth watering I believe?

I meant the Kam Heong Chicken! :)

Kam Heong Chicken

Ingredients:
1/2 Chicken, cut into pieces
200ml water

Marinade:

2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp corn flour
2 tbsp sesame seed oil

Ingredients for Kam Heong Sauce:

80g chopped dried prawns, soaked in water for 10 mins
2 tbsp chopped garlic
8 shallots, chopped
1/2 bowl curry leaves
6 bird's eye chillies (cili padi), chopped
3 tbsp oil

Seasoning:
2 tbsp curry powder
3 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp little dark soy sauce

Method:
Mix chicken with marinade & leave for 30 mins in the refrigerator.
Deep fry the chicken in hot oil till golden brown.
Heat 3 tbsp oil and saute the dried prawns, chopped garlic and shallots till fragrant.
Add in curry leaves & chopped chilies, seasoning mix & stir fry until aromatic.
Add in fried chicken pieces, water & stir well.
Cook until the gravy is thick. Dish up & serve hot & enjoy :)

More pictures below: