Editorial sample recipeMalaysianbeginnerDairy-Free

Ayam Kam Heong

Name: Ayam Kam Heong
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 500 g boneless skinless chicken thighs, cut into bite-sized pieces; 2 tbsp cornstarch; 3 tbsp vegetable oil, divided; 2 tbsp dried shrimp, soaked in warm water for 10 mins and finely chopped; 15 g fresh curry leaves, stems removed; 4 piece bird's eye chilies, sliced thinly; 4 clove garlic, minced; 1 tbsp Malaysian meat curry powder; 1.5 tbsp halal oyster sauce; 1 tbsp sweet soy sauce (kicap manis)

A classic Malaysian stir-fry featuring tender chicken tossed in a deeply aromatic sauce of fried curry leaves, dried shrimp, chilies, and savory soy.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Ayam Kam Heong

AI illustration

Technique to learn

Tempering Spices in Oil

Frying dry curry powder and fresh herbs directly in oil releases fat-soluble aromas rapidly, establishing a vibrant flavor base.

Instructions

Step 1: Toss the chicken pieces with cornstarch in a medium bowl until evenly coated.

Step 2: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering.

Step 3: Add the coated chicken pieces in a single layer and sear for 5 to 6 minutes, turning until golden brown and cooked through, then transfer chicken to a plate.

Step 4: Reduce heat to medium and add the remaining tablespoon of oil to the wok; stir in chopped dried shrimp, garlic, and sliced chilies, frying for 1 minute until fragrant.

Step 5: Add fresh curry leaves and curry powder to the wok, stirring constantly for 30 seconds to blossom the spices without burning them.

Step 6: Return chicken to the wok, pour in the halal oyster sauce and sweet soy sauce, and stir-fry vigorously for 2 minutes until fully glazed and piping hot.

Cooking tips

Soaking the dried shrimp softens them, making them easier to chop finely so their umami flavor disperses evenly.
Keep the heat at medium when adding curry powder so it toasts gently instead of turning bitter.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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