Kam Heong Chicken

Recipe sourced: My Kitchen Snippets

Ingredients:

2 chicken breast, sliced

1/2 egg white ~ skipped

1 tbsp soy sauce

1/2 tsp salt

a few dash of pepper

1 tsp cooking wine, optional ~ skipped

3 tbsp cornstarch

For frying:

2 cloves garlic, finely chopped

1 small onion, cut into chunks

10 curry leaves or more

2 tbsp dried shrimps, soak and finely chopped

4 birds eye chillies or more, roughly chopped 

For the sauce:

1 tbsp curry powder

1 1/2 tbsp oyster sauce

1 tbsp light soy sauce ~ i used kicap manis

1/2 tsp dark soy sauce

3 tbsp water

1 tbsp sugar ~ skipped

salt to taste

Method:

Marinate the meat with egg white, soy sauce, salt, pepper and cooking wine.

Set it aside for at least an hour. After an hour, stir in the cornstarch to the chicken, mix well.

Heat up some vegetable oil for frying.

Fry the chicken until golden brown.  Remove and drain the oil on paper towels.

Remove most of the oil from the frying pan and leave about 2 tablespoons for cooking the sauce.

Heat up the oil and stir-fry the garlic and onion until fragrant and lightly brown.

Stir in the dried shrimps, chilies and curry leaves and continue to stir-fry until fragrant.

Add in the rest of the seasonings and water.  Simmer for a few seconds and toss in the chicken.

Mix until well combined.

Serve with warm rice.