Chilli Chicken Kam Heong
4 Servings
Watch The Cooking Video
Chilli Chicken Kam Heong is a popular dish in Malaysia. The name "Kam Heong" comes from the Chinese words meaning "camphor" (Kam) and "fragrant" (Heong). The main ingredients include chicken and dried chillies. The chicken is typically cut into pieces when it's being prepared for the pot so that it cooks faster and evenly. The chicken is then simmered with ground spices and dried chilli, then mixed with garlic, ginger, onion and lemongrass to make the fragrant sauce. The dish is usually served with a thick gravy over the chicken and a side of rice.
| 1 kg | Chicken breast, diced into medium size |
| Sufficient | Cooking oil |
Ingredients A: for chicken coating
| 300 g | Corn flour |
| 1 tsp | Black pepper |
| 1 tsp | Salt |
| 1 tsp | AJI-NO-MOTO® |
Ingredients: for gravy
| 1 pc | Onion* |
| 5 clove | Garlic* |
| 2 inch | Ginger* |
| 4 stalk | Lemongrass* |
| 3 tsp | Dried shrimp, soaked and drained* |
| 3 tbsp | Chili paste |
| 2 tbsp | Oyster sauce |
| 3 stalk | Curry leaves |
| 4 pcs | Dried chillies |
| 3 pcs | Kaffir lime leaves |
| 1 tsp | AJI-NO-MOTO® |
| 3 tbsp | Sugar |
- Mix corn flour with black pepper, salt, and AJI-NO-MOTO®.
- Then, mix with the diced chicken and coat evenly.
- Fry the chicken to lightly golden brown and strain. Set aside.
- Heat up some oil in a pan and fry the blended items (*) until fragrant.
- Add chili paste and oyster sauce. Cook for 4 minutes.
- Then add in sugar, dried chillies, curry leaves, kaffir lime leaves and AJI-NO-MOTO®.
- Add in the fried chicken and stir for a few seconds to coat with sauce before turning off the heat.
AJI-NO-MOTO® Recipes
