Kam Heong Chicken (Fragrant Chicken)

Marinate chicken for at least 2 hours and leave it out 30 mins before cooking. (Let the temp to drop to room temp).

In a big pot, add oil enough to cover the chicken pieces.

Deep fry the chicken pieces, set aside for later user.

In a wok, add oil and heat up. Add dried shrimp (reserve the water) stir fry for a min.

Add garlic, dried chillies, shallots in the wok and stir fry for 2 mins.

Add lemon grass and curry leaves in and stir fry for about 3 mins.

Add the shrimp water, 1 tbsp oyster sauce, 1 tsp sugar in and let it cook and evaporate about 70%.

Add chicken pieces in and stir well.

Serve with rice.