SAMBAL CHICKEN KAM HEONG
Ingredients:
3 pcs sliced Boneless chicken thigh
2 tbsp tapioca flour
1 tsp salt
1 tsp chicken granules
Direction
Marinate and set aside for at least 2 hours
Coat chicken with wheat starch let is rest for 10 minutes before deep fried and set aside
Ingredient B
1 tbsp Baba chicken curry powder
3 tablespoons oil
Ingredient to pound/blend
3 bird's chop eye chilies (optional)
1 red fresh chilly
1 stalk lemongrass (top portion)
1 candlenuts
10 g dried shrimp (Soak till soften)
8 shallots lightly chopped
4 sliced garlic
1 curry leaves (remove stalk)
Seasoning Sauce: (Combine stir well and set aside)
2 tbsp oyster sauce
1 tsp soy bean paste
2 tbsp tomato sauce
2 tsp sugar
DIRECTIONS
Heat up oil in a a wok add in blended spices and curry powder saute until fragrant
Add in seasoning saute dry fried until fragrant then add in fried chicken
Add in 300 ml water continue to stir fried and allow it to simmer until lightly drier.
Taste sweet and salty as per own preference. Give a quick stir and ready to dish.
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| Marinated Chicken |
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| Deep Fried Chicken |
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| Add soy bean paste and combine well. |
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| This is the seasoning sauce |
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| Heat up oil in a a wok add in blended spices and curry powder saute until fragrant |
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Add in seasoning saute dry fried until fragrant then add in fried chicken.
Add in 300 ml water continue to stir fried and allow it to simmer until lightly drier.
Taste sweet and salty as per own preference. Give a quick stir and ready to dish. Ops actually sorry cos I accidentally delete my final photo which I add my chicken into the wok so I am unable to share with you guys. sorry .  |