Kam Heong Chicken

Ayam Kam Heong

2 lb chicken ( cut into small pieces)
150gm shallots (thinly sliced)
20g dried prawns (soaked in water for 15mins, drained, pounded coarsely)
4 nips garlic (chopped)
3 sprigs curry leaves
3 red chillies, deseeded
2 tbsp chicken curry powder
2 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tbsp sugar
salt (taste before adding)

Marinate Sauce

1 tbsp light soy sauce
1 egg white (beaten)
1 tbsp oyster sauce
1 tsp red wine/chinese wine (optional)
a few drops of sesame oil
1/2 tbsp cornflour ( add only before frying the chicken)

Marinate chicken with the marinate sauce for 1 hr.
Shallow fry the marinated chicken 3/4 fried and dish out.

In a wok, heat up 3 tbsp oil,  throw in curry leaves, then shallots and garlic. Saute until aromatic ,add in dried prawns and saute further. Then add in curry powder, and the sauces. Stir until well combined. Stir until spices are aromatic. Then mix in chicken , sugar and mix well with the sauce. Leave to cook for about 5 mins. Dish out and serve with rice.

Note: if want gravy , can add a bit of water.