If you're in the mood for some flavorful Chinese cuisine, look no further than
Ayam Masak Kam Heong. This aromatic chicken dish packs a punch with spicy
chilies, fragrant curry leaves, and savory soy sauce. Keep reading to learn how
to make this delicious meal yourself!
Gather all the ingredients you need
- 500g boneless chicken (cut into small pieces)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 5 cloves garlic (minced)
- 3 shallots (sliced)
- 10 dried chilies (cut into small pieces)
- A handful of curry leaves
- 2 tablespoons dried shrimp (optional)
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder
Make sure to wash and prepare the chicken beforehand, and have all other ingredients chopped and ready to go before starting the cooking process.
Prepare and marinate the chicken.
To prepare the chicken, wash it thoroughly and cut it into small, bite-sized pieces. In a bowl, mix one tablespoon of cornstarch with one teaspoon of salt, and coat the chicken in this mixture. Let the chicken marinate for at least 30 minutes to ensure that the flavors are absorbed properly.
Fry the chicken and set it aside.
Heat vegetable oil in a wok or frying pan over medium-high heat. Once the oil is hot, add the marinated chicken and fry until it turns golden yellow or slightly brown, which should take about 4-5 minutes. Once the chicken is cooked through, remove it from the pan and set it aside on a plate. Don't discard the oil as you will use it to prepare the sauce later on.
Cook the aromatic spice mixture and add the chicken back in.
After removing the chicken from the pan, it's time to cook the aromatic spice mixture. Add the shallots, garlic, dried chili, curry leaves, and turmeric powder to the same pan and stir-fry for a few minutes until fragrant. Be careful not to burn the spices as they can easily go from fragrant to bitter with just a little too much heat. Once they're ready, add the chicken back into the pan along with the oyster sauce, soy sauce, sugar, and salt to taste. Stir well until everything is evenly coated and cook for a few more minutes until all of the flavors has melded together. And that's it! Your Ayam Masak Kam Heong is now ready to be served and enjoyed.
What is Ayam Masak Kam Heong?
Ayam Masak Kam Heong is a popular Chinese-style chicken dish that originates from Malaysia. The name "Kam Heong" translates to "golden fragrance" and refers to the aromatic blend of spices used in the recipe. The dish is typically made with boneless chicken pieces, stir-fried with curry leaves, dried shrimp, garlic, shallots, chilies, and a variety of spices like cumin and fennel. The result is a bold and flavorful meal that's perfect for any occasion.
Gather all the ingredients you need
Before you get started, make sure you have all the necessary ingredients to
make Ayam Masak Kam Heong. Here's what you'll need:
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 5 cloves garlic (minced)
- 3 shallots (sliced)
- 10 dried chilies (cut into small pieces)
- A handful of curry leaves
- 2 tablespoons dried shrimp (optional)
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder
Make sure to wash and prepare the chicken beforehand, and have all other ingredients chopped and ready to go before starting the cooking process.
Prepare and marinate the chicken.
To prepare the chicken, wash it thoroughly and cut it into small, bite-sized pieces. In a bowl, mix one tablespoon of cornstarch with one teaspoon of salt, and coat the chicken in this mixture. Let the chicken marinate for at least 30 minutes to ensure that the flavors are absorbed properly.
Fry the chicken and set it aside.
Heat vegetable oil in a wok or frying pan over medium-high heat. Once the oil is hot, add the marinated chicken and fry until it turns golden yellow or slightly brown, which should take about 4-5 minutes. Once the chicken is cooked through, remove it from the pan and set it aside on a plate. Don't discard the oil as you will use it to prepare the sauce later on.
Cook the aromatic spice mixture and add the chicken back in.
After removing the chicken from the pan, it's time to cook the aromatic spice mixture. Add the shallots, garlic, dried chili, curry leaves, and turmeric powder to the same pan and stir-fry for a few minutes until fragrant. Be careful not to burn the spices as they can easily go from fragrant to bitter with just a little too much heat. Once they're ready, add the chicken back into the pan along with the oyster sauce, soy sauce, sugar, and salt to taste. Stir well until everything is evenly coated and cook for a few more minutes until all of the flavors has melded together. And that's it! Your Ayam Masak Kam Heong is now ready to be served and enjoyed.