Kam heong chicken/fragrant chicken

selamat bercuti2 hujung minggu semua, pd yg bercuti la.... tp yg pejabat adalah dapur macam kak rose ni mana ada cuti kan. dan office tu pun x leh nak tutup, nnti ada pulak perut yg berlagu keroncong! tapi yg kak rose nak post ni adalah menu petang semalam... yg sangat sedap! mmg wangi seharum namanya!

resepi kak rose tengok kat rumah Nor secubitgaram yg dia dapat dari My Kitchen Snippets. terima kasih pada Nor jugak Gert yg share resepi ni dan mintak izin nak kongsikan kat sini pulak ya....

KAM HEONG CHICKEN/FRAGRANT CHICKEN
Recipe source: My Kitchen Snippets
source : K.Nor

Ingredients:
2 chicken breast - sliced
1/2 egg white
1 tbsp soy sauce
½ tsp salt
a few dash of pepper
1 tsp cooking wine - optional ~ k.nor skip (kak rose pun....)
3 tbsp cornstarch


For the sauce:
2 cloves garlic- finely chopped
1 small onion – cut into chunks
10 curry leaves
2 tbsp dried shrimps – soak and finely chopped
4 birds eye chilies, roughly chopped
1 tbsp curry powder
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
3 tbsp water
1 tbsp sugar
salt to taste


1. Marinate the meat with egg white, soy sauce, salt, pepper and cooking wine. Set it aside for at least an hour. Heat up some vegetable oil for drying. Stir in the cornstarch to the chicken. Mix well.
2. 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 tbsp spoons for cooking the sauce.
3. 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.
4. Add in the rest of the seasonings and water. Simmer for a few seconds and toss in the chicken. Mix until well combined.
5. Serve with warm rice.