Friday, October 2, 2009

Kam Heong Chicken

'Kam heong chicken' is a very delicious and popular dish served in many Chinese restaurants or eating shops throughout Malaysia. Apart from preparing 'kam heong' dish with chicken, also very popular amongst diners is the clam version, which we would call 'kam heong lala' locally. It's a very easy dish to cook, yet so tasty and fragrant as it uses curry leaves, and goes really well with white rice.


kamheong2Firstly, prepare the 'kam heong' sauce
as follows:
A) Ingredients
- 100g dried prawns, soaked in water
for 10 mins
- 2 tbsp chopped garlic
- 8 shallots, chopped
- 1/2 bowl curry leaves
- 6 bird's eye chillies (cili padi), chopped
- 3 tbsp oil

B) Seasoning
- 2 tbsp curry powder
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp little dark soy sauce

C) Method
- Heat 3 tbsp oil and saute the dried prawns, chopped garlic and shallots till very fragrant.
- Add in curry leaves and chopped chillies, all the seasoning and stir fry until aromatic. Remove from heat.

Now that the sauce above is ready, here is how to prepare 'kam heong chicken':
A) Ingredients
- 2 chicken thighs, cut into pieces
- 5 tbsp 'kam heong' sauce
- 100ml water

B) Marinade
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp corn flour
- 1 tsp sesame seed oil

C) Method
- Mix chicken with marinade and leave for 30 mins in the refrigerator
- Deep fry in hot oil till golden brown
- Heat up 1 tbsp oil and saute 'kam heong' sauce till fragrant
- Add in fried chicken pieces, water & stir well
- Cook until the gravy is thick. Dish up & serve hot.

Enjoy the recipe & Cheers,


  1. What a lovely chiciken dish this is!! I so love all of the yummie flavours!!

    Lovely picture as well!

  2. I like Kam Heong way of cooking too, like the fragrant of curry leaves, your dish look really yummy.

  3. I am not sure that I can easily find fresh curry leaves here, would the dried one work too?
    The chicken looks too good to miss.
    Angie's Recipes

  4. Ohhh, that looks so yummy! Except... you use *6* chilis? Wow, my head would explode!!

  5. I can imagine the aroma in your kitchen. Mmmm...smells good ! Cheers

  6. Sophie & Sonia, thanks so much for your lovely comments :). It's delicious & the recipe is a good one which I got from one of my 'everyday food' recipe books.

    Angie, yes can use dried curry leaves too. Sometimes when I have extra fresh curry leaves, I will wrap & keep them in the freezer. The fragrance won't be as strong though but good enough to use.

    Palidor, you are so funny! I can take really spicy so 6 is ok for me. You can reduce it to 2-3 for less spicy bite :D.

    NyonyaChef, yes the curry powder & leaves truly brought out the aroma.

  7. This looks wonderful - easy to bring together, but flavorful and delicious.

  8. Very flavorful Chicken and the color looks great, mouth watering delicacy!

  9. I can gobble up 2 big bowls of rice with this scrumptious chicken!

  10. Wonderful dark and rich looking chicken dish! I'll have to cut down on the chilis though.....Yikes!

  11. I heard of this Kam Heong before, is it a popular dish in Malaysia? I would definitely want to try this.

  12. Fearless Kitchen, C&C, Mytthreyi, thanks! This dish is indeed flavorful.

    Kenny, so you're not really a small eater, heh! :D

    Barbara, yes, you can reduce the chillies. I love mine really spicy :D

    Anncoo, this dish if I'm not mistaken, originates from KL where there are many Cantonese people. The word 'kam heong' is Cantonese. I don't know what 'kam' means but 'heong' means fragrant. Yes, it's very popular in M'sia. Most diners always order the clam version in restaurants.

  13. Hi Petite Nyonya! I have uploaded your award in todays' post. Thank you again!

  14. Hi Laura, glad you enjoyed the award as you deserve it a lot. :D

  15. I have not heard of kam heong before. It looks delicious!

  16. This looks great, and I might try it, but ...

    Is there a western equivalent substitute for...'kam heong' sauce. Like most of your posts, there is usually something i have never heard of, but would love to try. Just don't know what this is

    Beautiful as always (and I really like your other blog too)

  17. This looks so spicy and very delicious!! I like the prawns in it - so much flavor.

  18. Oh What a great recipe. I must score me some curry leaves. It is peerfect for the cooler weather we've been having. I can imagine the kitchen with fragrant, enticing aromas and it is so pretty! Thanks for visiting me. I'll be back!

  19. Beautiful dish! I wish I could have a bowl.

  20. love this kam heong wt seafood!! but your chicken look delicious!! now you remind me I still have some kam heong paste in frezzer!! I think it's time for me to cook kam heong again!! thanks for reminder!

  21. This looks so delicious! I've never tasted curry leaves! I don't know if we have them here.

  22. Barbara Bakes, thanks. 'Kam heong' sauce is a very Malaysian Chinese flavor.

    A Year on the Grill, I'm afraid there isn't a Western version to this sauce, but if you love to grill, perhaps you can marinate the meat with oyster sauce & curry powder, which are the 2 main ingredients for making kam heong sauce.

    Cinnamon Girl, thanks. Yes, the dried prawns added to the 'biting flavor'.

    Claudia, yes it was a really fragrant dish while cooking. Thank you for visiting too ;)

    FwLT, thanks much for your comment ;). I would love to present you with a bowl of this dish if I could :)

    Asian Kitchen, enjoy cooking with your kam heong sauce!! glad you're reminded ;)

    The Ungourmet, if you like curries, you must try curry leaves..they are so fragrant ;). The leaves are like herbs, added for the purpose of enhancing taste & fragrance, but they are edible too.

  23. This dish looks very yummy, and I can really imagine eating it with a bowl of hot piping rice...!!

  24. I love Kam Heong dishes, but haven't make one yet. Thanks for the Kam Heong sauce recipe.

  25. I love the idea of using curry leaves to impart flavor! Your chicken dish looks fabulous!

  26. Oh you have found a way into my heart! I love cooking of this kind, and am glad you came over to comment, I am going to add you to my follow list! Wow on this recipe!

  27. looks tasty!! I would definitely try this out when I'm free.. not able to have too much time spent in my kitchen recently.. :-(

  28. I haven't tried this "kam heong" chicken b4 but it looks like something I will like. The sauce looks delish :)~

  29. Cooking-Gallery, thanks!

    Little Inbox, you're welcomed & hope you'll be happy with the result of this sauce.

    Cookingpractice, thanks!

    Velva, curry leaves are just so fragrant.

    Chef E, thank you for your lovely words :D. I enjoy your blog too and hope you'll enjoy this recipe.

    Wendy, I can tell you've been really busy lately. Hope you'll be able to find time to rest & cook :)

    Noobcook, the sauce is versatile. Can also use the sauce for seafood like clams.

  30. Wow, this chicken preparation sounds awesome, nice & spicy! I love the sound of the 'kam heong' sauce!

  31. Hi Petite Nyonya, I got the scent of your this fabulous dish from here. Wow! Women like you don't grow on trees.
    My mom was a pure Nyonya 5 generations, ha ha...
    maybe 1 generation all pirates and opium smugglers.

    And I before being handcuffed permenantly was keeping an eye open for a Nyonya wife...reason being I love women in sarong kebayas and love to eat pong teh.

    In the end I married a lady who can't cook, can't even speak Malay and 5 blocks of a Nyonya.
    But fortunately for me it was she who was after me, and knowing I was a very good escapist from women, she got her Nyonya and Malay friends to teach her to cook.

    Habis cherita....she scored points on her fish head curry as well Nyonya poh pia etc. And I got hooked.
    Fortunatel she is very beautiful and wears sarong, no complains, no need to trade in.
    Today she is a gourmet Nyonya cook.

    You have a nice day and happy cooking, Lee.

  32. I love the thick, lovely sauce! Sounds delicious.

  33. Oh my! This looks so flavourful and delicious!

  34. Wow, this sauce sound so flavorful and delicious! I can just taste it :D

  35. 5 Star Foodie, lisaiscooking & Natashya, thank you for your comments :)!

    Uncle Lee, thank you for your very interesting comments ;). Hope you did not inherit any traits from the pirates & opium smugglers generation! Glad your wife is a good Nyonya food cook too. Like they say, the way to a man's heart is through his stomach ;)!

  36. Girlichef, thanks so much for your comments :)

  37. Who can ever resist 'kam heong' chicken or prawns, neither did I! This is a popular dish and also a simple cooking recipe. Thanks for reminding me!

  38. MLS, you're welcomed!
    3 hungry tummies, thanks!

  39. This will be awesome with rice.I didnt know that Chinese cooking used curry leaves.Nice click.

  40. You have such a wonderful place, love this chicken, i dodn't think my daughter will eat the dish if i use dry shrimps, can i make this without it.

  41. hi n33ma, Malaysia is multi-racial with Chinese, Indian, Malays and other races, thus the food of one ethnic carries influences from other ethnics too.

    hi Happy cook, thank you! Yes you can choose to not use dry shrimps too.

  42. I like this but sounds tedious...:(

  43. Great post! I will have to try it when I have more time! :) I tried this dish once, and really fell in love with it! Thanks

  44. This comment has been removed by a blog administrator.

  45. Hi there, looks delicious, thanks for the recipe! Just wondering, how long can the paste keep in the fridge? Would you recommend freezing it?