'Kam Heong' (Golden Fragrant) Chicken

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In China, the 'Happy Solstice' celebration is traditionally marked by eating dumplings. I have decided to mark the occasion with a dish that is golden in colour (using curry powder) to symbolise that the darkest of nights have reached its peak now and from now on, each day will become lighter more and more. Gold colour in the Chinese culture also symbolises richness, neutrality, good luck and freedom from worldly cares which l think what everyone deserves after the year we had. I hope that the year 2021 will be the year everything starts returning to normal again. 


Prep time 20 mins  Cooking time 20 mins

INGREDIENTS:

4 chicken thighs

2 garlic cloves, chopped finely

A handful of curry leaves, soaked and soften in hot water

1 tsp coriander powder

1 heaped Tbsp curry powder

1 Tbsp plum sauce 

2 Tbsps char siu sauce

45 ml water (with 1/2 tsp corn flour dissolved) 

cooking oil

1 small onion, quartered

Spring onions, to garnish

Salt, to taste

Marinade

1 Tbsp light soy sauce

1 Tbsp sugar

1/2 Tbsp sesame oil

1 1/2 Tbsp plain flour


METHOD:

1) Cut each chicken thigh pieces into a third;

2) Add the marinade and leave them  in fridge for at least 1-2 hours;

3) Add 2 tablespoons of oil to a heated pan and pan-fried the thighs on high heat about a minute on each side, until they are golden brown but may not be completely cooked to sear the meat so they do not dry out and add flavour. Keep aside;

4) Heat up the pan again with 2 tablespoons of oil, then add the chopped garlic. Saute for 30 seconds before adding the curry leaves, coriander powder and curry powder. The taste varies slightly depending on what type of curry powder used (l use a Malaysian brand curry powder called 'Adabi'). Cook on a low heat until fragrant;

5) Return the chicken to the pan;

6) Add the rest of the ingredients - char siu sauce (either homemade or bought), plum sauce and corn starch water;

7) Cook until the sauce has thickened slightly before adding the onions. Let the onions cook until soften but not browned so they still have a crunch;

8) Cook for an extra 2-3 minutes, then season with salt as required;

9) Garnish with spring onions and serve with rice. Enjoy!!

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