Ayam Masak Kam Heong (Kam Heong Chicken)

Ingredients

• 2 chicken legs (cut into bite-sized pieces)
• 3 tbsp soy sauce (divided)
• 2 tbsp oyster sauce (for marinade)
• 1 tbsp curry powder (adjust to taste)
• white pepper (a pinch)
• 2 tbsp corn flour (or cornstarch)
• 0.5 cup cooking oil (for frying)
• 2 tbsp dried shrimp (soaked and chopped)
• 1 lemongrass (white part only, bruised or finely sliced)
• 2 red chilies (sliced)
• 3 shallots (finely chopped)
• 3 clove garlic (minced)
• 2 sprig curry leaves (leaves picked)
• 1 tbsp oyster sauce (for the sauce)
• 1 tsp sugar (to taste)
• 2 tbsp water (to thin the sauce)
• 1 tsp dark soy sauce (for color)

Steps

1. 1

   In a large bowl, combine the chicken leg pieces with 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, curry powder, white pepper, and corn flour.

2. 2

   Mix the chicken thoroughly until every piece is evenly coated with the marinade.

3. 3

   Heat oil in a wok or deep pan over medium-high heat. Fry the marinated chicken pieces until they are golden brown and crispy. Remove from the oil and set aside.

4. 4

   In a clean wok with a little oil, add the dried shrimp, lemongrass, sliced red chilies, chopped shallots, minced garlic, and curry leaves.

5. 5

   Sauté the aromatics over medium heat until they become highly fragrant and the shallots are translucent.

6. 6

   Season the mixture by adding more oyster sauce and a bit of sugar.

7. 7

   Pour in a little water and a splash of dark soy sauce (kicap pekat) to create a thick sauce base.

8. 8

   Add the fried chicken pieces back into the wok.

9. 9

   Toss quickly over high heat until the chicken is well coated in the aromatic sauce. Serve immediately.

Notes

For the best flavor, soak the dried shrimp in warm water for 10 minutes before chopping to soften them. The 'kicap pekat' mentioned in the transcript refers to Malaysian thick dark soy sauce, which adds a deep color and slight sweetness.

Nutrition per serving

• main
• chicken
• spicy
• stir-fried
• Malaysian
• dinner
• easy