Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, 'golden fragrance' chicken (kam heong chicken). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
'Golden Fragrance' Chicken (Kam Heong Chicken) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. 'Golden Fragrance' Chicken (Kam Heong Chicken) is something that I have loved my whole life. They are fine and they look wonderful.
A noteworthy innovation by the Malaysian Chinese community, Kam Heong means Golden Fragrance in Cantonese, and it is the addition of curry elements to the Sambal base. Be warned, this dish is also on the spicy side. "Kam Heong" in Cantonese means Golden Fragrance. Guaranteed to be delicious & you have to try it to enjoy the unbelievable fragrance from the spices. Deep fry the chicken till golden brown.
To begin with this particular recipe, we must prepare a few components. You can have 'golden fragrance' chicken (kam heong chicken) using 15 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make 'Golden Fragrance' Chicken (Kam Heong Chicken):
- Get 350 g Chicken Meat (skinless, boneless and cut into pieces)
- Prepare Kam Heong Paste (processed in a blender);
- Take 40 g Shallots
- Take 20 g Garlic
- Get 20 g Ginger
- Prepare 20 g Dried Chilli (deseed, rehydrate)
- Get 20 g Lemongrass
- Prepare 1 Tbsp Dried Shrimp (rehydrate)
- Prepare 1-2 Tbsp Curry Powder
- Make ready For Stir Frying;
- Prepare 3 Tbsp Cooking Oil
- Prepare 1 sprig Curry Leaves
- Prepare 1⁄4 cup Tamarind Juice
- Get 2-3 tsp Sugar
- Make ready 1 tsp Salt
Hallo EverbodyToday I will be showing you a Malaysian In-Grown Fusion Food. Its a fusion between Nyonya and Cantonese Hawker style of cooking. Kam Heong chicken is a Chinese Malaysian cuisine showcase of the unique amalgamation of Chinese stir-fry and Malay cooking ingredients. Dry shrimp is a traditional ingredient†for the Chinese, whilst curry leaves and bird's eye chili are primarily used by the Malays.
Instructions to make 'Golden Fragrance' Chicken (Kam Heong Chicken):
- Heat 4 Tbsp of Cooking Oil in a wok until hot. Fry the Kam Heong paste until the oil separates.
- Add in the chicken and cook it for 5 minutes. Then add the curry leaves, tamarind juice, sugar, salt and mix well. Serve with rice.
Kam Heong chicken is a Chinese Malaysian cuisine showcase of the unique amalgamation of Chinese stir-fry and Malay cooking ingredients. Dry shrimp is a traditional ingredient†for the Chinese, whilst curry leaves and bird's eye chili are primarily used by the Malays. The recipe is divided into two sections. Home / / Daily Office Meal Box / Kam Heong Chicken Kam Heong Chicken. Fiery spice from the bird's eye chillies and aromatic curry leaves - guaranteed to be finger licking good!
So that’s going to wrap it up for this exceptional food 'golden fragrance' chicken (kam heong chicken) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
