Kam Heong Chicken: A Traditional Recipe Bursting with Intense Flavor

The term “Kam Heong” translates from Cantonese as “fragrance” or “aromatic.” This dish is a testament to the creativity of local Chinese communities in Malaysia, who have skillfully blended Chinese and Malay ingredients to create a meal that is both savory and distinctive.

Expect a rich sauce featuring dried shrimp, a staple in Chinese cooking, alongside curry leaves, which are commonly used in Malay dishes. This combination results in a flavor profile that is truly one-of-a-kind, with the closest comparison being Hong Kong’s XO sauce, albeit without the curry flavor.

Thanks to its robust savory taste, Kam Heong sauce pairs perfectly with meat and seafood, making it an ideal companion for a steaming bowl of white rice.

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🛒 Ingredients Needed for Kam Heong Chicken

To prepare this delicious chicken dish, here are the key ingredients you’ll need:

• Chicken: Traditionally, bone-in chicken pieces are preferred for their flavor. However, boneless chicken thighs can be used for a more Western approach.
• Dried Shrimp: This ingredient is cherished in Chinese cuisine for its umami flavor. Chop it into smaller pieces and sauté until fragrant.
• Curry Leaves: These leaves reflect the Malay influence in the dish and enhance its flavor profile.
• Bird’s Eye Chili: This dish is meant to be spicy. Adjust the amount according to your heat tolerance, and feel free to use other chili varieties if needed.
• Malaysian Curry Powder: The key to the dish’s unique flavor. If unavailable, Indian curry powder can be a suitable substitute.

👉 How to Cook Kam Heong Chicken

Follow these steps to prepare Kam Heong chicken:

1. Rinse the dried shrimp thoroughly and soak them in water for 15 minutes. Drain and pat dry.
2. Chop the bird’s eye chilies into small rings, removing seeds if you prefer less heat.
3. Remove the curry leaves from their stalks and set aside. Prepare chopped onions and garlic.
4. Sauté the onions and garlic in oil over medium heat until fragrant. Add the chilies, curry leaves, and dried shrimp, cooking until the shrimp is dry and aromatic.
5. Mix the seasoning ingredients—Malaysian curry powder, oyster sauce, light soy sauce, sugar, and dark soy sauce—with water to create a paste.
6. Pour the seasoning paste into the pan and cook until the water evaporates.
7. Marinate the chicken with light soy sauce, oyster sauce, cornstarch, and oil. Let it sit for an hour.
8. Preheat the oven to 185°C (355°F). Rub oil on the chicken pieces and roast for 25-30 minutes until golden brown.
9. Heat the Kam Heong sauce in a pan and add the roasted chicken. Stir-fry for half a minute to coat the chicken thoroughly. Garnish with extra curry leaves before serving.

💡 Tips and Notes for the Best Kam Heong Chicken

• Wear gloves when handling chilies if you’re sensitive to heat.
• Ensure the shrimp is dry before cooking to avoid splattering.
• If fresh curry leaves are hard to find, frozen ones can be a good substitute.
• No additional salt is needed, as the sauces provide sufficient saltiness.
• Consider making extra sauce to store in the fridge for up to a week or freeze for two months.
• Roasting the chicken is a healthier alternative to deep-frying, but air frying is also an excellent option.
• The sauce pairs well with seafood and other meats, such as Kam Heong Lala (stir-fried clams).

🌿 About Curry Leaves

Curry leaves are a staple in Malaysian cooking, readily available in local markets. If fresh leaves are not an option, dried ones can be used with only a slight difference in taste. Fresh leaves can be stored in an airtight container in the freezer for several months.

📜 Related Recipes You Might Enjoy

• Ayam Goreng: A classic Malaysian fried chicken dish, marinated in yogurt for extra flavor.
• Marmite Chicken: Deep-fried chicken coated in a savory Marmite sauce, offering a unique twist on traditional recipes.