Date: 17 Mar 2007 Comments: 1

Finally! I better write down this kam heong chicken dish before I forget:

Ingredients:

Part A:
100g cubed chicken breasts
2 tablespoons of meat curry powder
powdered white pepper & salt

Part B:
2 tablespoons of meat curry powder mixed with a little bit of water to form paste
1 tablespoon (more or less) oyster sauce
A handful of dried shrimps ( hebii) cleaned and chopped
Some curry leaves, cleaned
3-4 tablespoons of coconut milk/evaporated milk
salt to taste
some chopped garlic
enough oil for deep frying

Method:

1. Firstly, mix all ingredients part A together and let them marinate. Give them at least half an hour, k? That’s what I am told.
2. Heat up enough oil to deep fry all the marinated chicken breast. Do a quick deep fry for the chicken breast. Dish, drain and put aside.
3. Remove oil from the wok/pan/skillet and leave about two tablespoons, or enough to stir fry the dish. Heat the oil and stir fry the garlic until fragrant.
4. Add in the curry paste and subsequently stir them until fragrant too. I think that’s when the oil and the chilli paste separates. (At this point my eyes started watering)
5. Add in the chopped dried shrimps, followed by the curry leaves. Make sure to remove them from the stem first. Stir for awhile and return the fried chicken breast into the wok. Mix them thoroughly.
6. Add the coconut milk or evaporated milk and make sure at least most of the chicken is immersed in the gravy.
7. Lastly add the oyster sauce and some salt. Let it simmer for awhile. Taste the gravy, and if its not flavourful enough, add more oyster sauce.

Dish, and serve with hot rice. Delicious!