Day 45 of Movement Control Order 2.0
23 December 2020
Yesterday I was given a reprieve from cooking, hence no post in this blog. And after a day of rest, I was brimming with enthusiasm to try another new dish. Roland of the blog, Spice N' Pans, had shared a recipe for a very common dish. Yet, his ingredients and method seemed to be a notch higher than other bloggers so I was keen to give it a try.
Honestly, I am not bragging but tonight's Fragrant Golden Chicken or Kam Heong Chicken was incredibly tasty. Although hubby loves spicy food, he rarely orders this dish at restaurants but tonight, he lauded my version (to be exact, Roland's version) of the Kam Heong Chicken.
The chicken pieces were first marinated for 2 hours with light soya sauce, oyster sauce, sugar, black pepper, curry powder and an egg. While the oil was being heated up, the chicken pieces were lightly coated with cornflour before being deep fried. After that, a whole bunch of aromatics (dried shrimps, garlic, shallots, lemongrass, curry leaves and dried chillies) were fried till the kitchen became immensely aromatic. The water, which was earlier used to rehydrate the dried shrimps, was then poured in. Oyster sauce and sugar were added. After the sauce had thickened, the chicken pieces were returned to the wok for a good toss. There's a fair amount of preparation (lots of aromatics to cut up) and this is definitely not a weeknight dish. But it's exceedingly delicious and hubby will not see the last of it.
Fragrant Golden Chicken
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| Stir-fried Beansprouts |
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