'Kam Heong' Chicken

 I've no idea how to name this dish so I just call it 'Kam Heong' Chicken...... 'Kam'  is a bit spicy due to the addition of the bird eye chillies though not in abundance and also the yellowish colour coming from the turmeric.  'Heong' is fragrant because of the lemon grass and curry leaves.  This dish is not spicy hot at all and can be served to kids as well.  Must admit that it paired well with white rice and also plain bread.
 

Recipe for 'Kam Heong' Chicken

Ingredients

•  4 chicken legs, cut into bite size
• 3 stalks of lemon grass - smashed
• 3 chilli padi/bird eye chillies - sliced
• 5 cloves of garlic
• 6 shallots
• 1 tsp turmeric powder
• 1.1/2  tsp jaggery powder
• 1.1/2  tsp dark soya sauce
• 1  tsp light soya sauce
• 1/2  tsp seasalt
• Curry leaves
Method

1. Blend the garlic and shallots.
2. Marinate the chicken pieces with the blended garlic and shallots, salt, jaggery powder, turmeric powder and sauces for about 2 hours.
3. In a wok, heat up some oil, add in the smashed lemon grass and curry leaves.  Stir-fry till fragrant.
4. Add in the marinated chicken pieces, stir fry and toss in the chilli padi.
5. Add 1/2 cup water, bring it to a light bowl, cover and cook till the chicken is tender.
6. Fry till semi-dry, fine tune to taste, dish out onto a serving plate.
7. Serve hot with rice.