This is one Malaysian Chinese chicken dish you wouldn't want to miss. Easy and simple to make in your own kitchen. A true Malaysian fusion food mixed with Chinese, Malay and Indian influence and flavours. Kam Heong chicken is a popular dish. There are few variations. The kam heong sauce can be used for seafood - kam heong crab, kam heong prawns, kam heong lala, kam heong siput. Besides the Chinese, the Malay and Indian make this dish called ayam masak kam heong or kam heong ayam masak . I prefer to keep mine simple. No deep fried chicken. Just seared before cooking in the sauce. I don't use lemongrass and dried shrimps in kam heong chicken, but will vary if I am making kam heong seafood. The flavour of my kam heong chicken comes from the curry leaves and curry powder. Enjoy this last recipe from my kitchen in Melbourne.
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Timecodes:
0:00 intro
0:58 ingredients and preparation
3:18 cooking
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