Kam Heong Chicken

• porce: 4 servings
• aktivní čas: 20 minutes
• celkový čas: 50 minutes

Ingredience

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

½ tsp curry powder

⅛ tsp ground white pepper (black will work too)

1 Tbsp cornflour (corn starch in the US)

1 medium onion (about 120 - 150g, about 5 oz pre peeled weight)

2 medium cloves garlic

3-5 bird's eye chillies

1 stalk lemongrass

2 Tbsp dried shrimp

1 Tbsp light soy sauce

1 Tbsp sweet soy sauce

1 Tbsp oyster sauce

1 Tbsp curry powder

1 Tbsp turmeric powder

500 g chicken in bite-sized pieces (750g, 1.6 lb if on the bone)

1 stalk lemongrass

3 Tbsp vegetable oil (or any flavourless oil)

4 sprigs curry leaves

4 kaffir lime leaves

60 ml water

juice of ½ a lime (about 1 Tbsp)

Pokyny

Marinate the Chicken - Video's coming!

add

Place the chicken pieces into a bowl and add all the marinade ingredients.

marinate

Mix well and rub the marinade all over the chicken, cover, and leave to marinate for 1 hour or overnight.If marinating overnight, place the chicken in the fridge and be sure to get the chicken out at least 30 minutes before you start cooking.

Make the Spice Paste - when you're ready to cook

cut

Peel and quarter the onion and set aside.Peel the garlic and leave them whole alongside the onion.Cut the chillies into 2 pieces and drop into the food chopper.Trim off the end of the lemongrass and cut the bottom half into rings and drop into the chopper. Click here to find out how to use lemongrass.Give the dried shrimp a quick rinse and drop into the chopper. I don't bother soaking dried shrimp unless I'm using them raw.

chop

Chop the chillies, lemongrass and dried shrimp until they are fairly fine.We start with these ingredients to give them a head start. The chillies especially, can be stubborn and remain on the large side.

chop

Add the garlic and run the chopper again for a few seconds. You may need to dislodge the bits on the side with a spoon.

chop

Add the onion quarters and process everything until you have a fine paste. Set aside until needed.

Kam Heong Sauce

mix

Mix everything together in a small bowl and give it a good stir. Set aside.

Let's get Cooking

bruise

We have 1 more lemongrass to prepare. Top and tail it (click here to see how).That means trim off the hard bottom end of the lemongrass and chop off the top part, leaving about 4-5 inches of the thicker bottom half.Now, using the back of your knife, bash down hard on the thick bottom end, crushing it and splitting it slightly. This is how we bruise a lemongrass.

brown

Heat the oil on medium-high in a wok or deep frying pan (skillet) and fry the chicken pieces, for 5 minutes, flipping them a few times to get them brown all over, with a few crispy edges.

fry

Lower the heat down to medium and push the chicken pieces to one side of your wok. You should have enough oil at the bottom of your wok. If not, add another tablespoon of oil and let it heat up for 30 seconds.Tip the spice paste, bruised lemongrass and curry leaves in and fry for 2 minutes, stirring.

add

Add the sauce, water and lime leaves, stir and bring to a simmer and cook for 1 minute.

simmer

Add the chicken, stir to coat, then reduce the heat to low and cook for 5 minutes more until the chicken is cooked through. Small pieces don't take long at all.Check seasoning and add some salt if you need it, but I doubt if you would.Turn the heat off, squeeze the lime juice all over and mix.Leave to rest for 5 minutes before serving up.

Výživové údaje

• Kalorie: 366 kcal
• Celkový tuk: 20 g
• Nasycený tuk: 7 g
• Nenasycený tuk: 20 g
• Trans mastné kyseliny: 0.2 g
• Cholesterol: 178 mg
• Sodík: 1013 mg
• Celkový obsah sacharidů: 18 g
• Vláknina: 2 g
• Celkové cukry: 7 g
• Bílkoviny: 32 g