Skip to main content

'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.
     

Labels:

Comments

  1. MelApril 7, 2014 at 7:02 PM

    Hi Cheah, Im sure you have given the right name to this dish....."Kam Heong" and thought I could smell that it is really "hoe heong". Oh, btw,Ive never heard of jaggery powder.

    ReplyDelete
  2. Medeja- CranberryJamApril 7, 2014 at 7:23 PM

    This chicken sounds so flavorful!

    ReplyDelete
  3. ann lowApril 7, 2014 at 8:40 PM

    Cheah, I saw in your picture you got extra pair of chopsticks. Is it for me? I want to try your Kam Heong' Chicken :D

    ReplyDelete
    Replies
    1. Sokehah cheahApril 7, 2014 at 11:36 PM

      Ha, ha, you're most welcome to share the dish with me!

      Delete
  4. Ivy SewApril 7, 2014 at 10:21 PM

    My goodness Cheah, this is so tempting and irresistible! Thumbs up! Warmest regards :)

    ReplyDelete
  5. Baking DiaryApril 8, 2014 at 8:20 AM

    Oh wow! this is my kind of dish, usually I had this in crabs or prawns, great idea to use chicken too! Got to try this soon!

    ReplyDelete
  6. PHApril 8, 2014 at 8:40 AM

    Cheah, one look at your Kam Heong Chicken, I am already very convinced that it is really very Kam and very Heong! I must try it. Looks really delish!

    ReplyDelete
  7. Angie's RecipesApril 8, 2014 at 10:44 AM

    The chicken looks so flavourful. I have all the ingredients except lemon grass. Will it make a huge difference without them?

    ReplyDelete
    Replies
    1. Sokehah cheahApril 17, 2014 at 11:24 PM

      Think the lemon grass does make a difference, it's the aroma from it.

      Delete
  8. Kit @ i-lostinaustenApril 17, 2014 at 4:39 AM

    WOW! Just by looking at all the pictures , I knew that this chicken is surely flavourful & heong . Looks so mouthwatering ! YUM ;)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more