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Kam Heong Chicken


[Ingredients]

  • 8 chicken mid-joint

  • 8 chicken drumlets

  • 4 tau kwa - sliced and fried

  • 2 potatoes - peeled, sliced and lightly fried

  • 2 leeks - sliced and soaked

  • 5 garlic cloves - peeled and chopped

  • 2 cilantro root - chopped

  • 4 ginger slices

  • 1 carrot - peeled and cut into pieces

  • 300ml stock


[Marinade]

  • 1tsp salt

  • 1tsp pepper

  • 1tsp sesame oil

  • 1tbsp shaoxing wine


[Seasoning]

  • 1tbsp light soy sauce

  • 1tbsp oyster sauce

  • 1tsp aged balsamic vinegar

  • 1tbsp dark soy sauce

  • 1tsp sugar

[Steps]

  1. Saute garlic, cilantro root and ginger with shallot oil till fragrant over medium-low heat.

  2. Add in leeks and saute for a few mins.

  3. Add in chicken and saute for 3-4mins.

  4. Add in stock and seasoning ingredients, mix well and bring to a simmer.

  5. Add in remaining ingredients. Let simmer on low heat for 30mins till vegetables are tender and liquid has reduced into a gravy.

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