Ayam Kam Heong (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian stir-fried chicken dish known for its rich, aromatic 'kam heong' (fragrant) sauce, featuring dried shrimp, curry leaves, and a blend of savory and slightly spicy notes.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, skin-on1 kg
- Dried shrimp, soaked and finely chopped50 g
- Curry leaves2 sprigs
- Garlic, minced4 cloves
- Ginger, minced1 inch piece
- Chili padi (bird's eye chili), sliced3-5
- Shallots, thinly sliced2
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Cooking oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Langkah
- 1
Cut chicken into bite-sized pieces. Marinate with salt and black pepper.
- 2
Heat cooking oil in a wok over medium-high heat. Add shallots, garlic, ginger, and chili padi. Stir-fry until fragrant.
- 3
Add the chopped dried shrimp and curry leaves. Stir-fry for another minute until aromatic.
- 4
Add the marinated chicken pieces to the wok. Stir-fry until the chicken is lightly browned on all sides.
- 5
Pour in the dark soy sauce, light soy sauce, oyster sauce, sugar, and water. Stir well to combine.
- 6
Cover the wok and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 7
Taste and adjust seasoning if necessary. Serve hot.
