Kam Heong Chicken

[Ingredients]

• 8 chicken mid-joint

• 8 chicken drumlets

• 4 tau kwa - sliced and fried

• 2 potatoes - peeled, sliced and lightly fried

• 2 leeks - sliced and soaked

• 5 garlic cloves - peeled and chopped

• 2 cilantro root - chopped

• 4 ginger slices

• 1 carrot - peeled and cut into pieces

• 300ml stock

[Marinade]

• 1tsp salt

• 1tsp pepper

• 1tsp sesame oil

• 1tbsp shaoxing wine

[Seasoning]

• 1tbsp light soy sauce

• 1tbsp oyster sauce

• 1tsp aged balsamic vinegar

• 1tbsp dark soy sauce

• 1tsp sugar
  

[Steps]

1. Saute garlic, cilantro root and ginger with shallot oil till fragrant over medium-low heat.

2. Add in leeks and saute for a few mins.

3. Add in chicken and saute for 3-4mins.

4. Add in stock and seasoning ingredients, mix well and bring to a simmer.

5. Add in remaining ingredients. Let simmer on low heat for 30mins till vegetables are tender and liquid has reduced into a gravy.
   

Adapted from: https://www.instagram.com/p/CJn24k4AZsN/?igshid=6bk24yqjrkun