甘香鸡 Kam Hiong Chicken

I missed the M'sian 煮抄 flavour, especially the Kam Hiong crab that I used to have in Puchong. Well I don't know how to handle crabs, neither do I want to handle them. So I change the crab with chicken and they went quite well and taste just excellent.

Ingrediants:
1) Chicken
2) Starch
3) Pepper

Kam Hiong Source
1) Garlic x 3(chopped)
2) Small Red Onion x 5(Chopped)
3) Curry leafs (half bowl)
4) Small Chili (2 - 3 pieces).
5) Curry Powder (2 - 3 spoonful)
6) Oyster Source (2 - 3 spoonful)
7) Sugar (pinch)
8) Black Source (bit)
9) Soya Source (1 Spoonful)

Steps:
1) Marinate the chicken with pepper, bit of starch (to make sure the chicken meat is tender), and bit of soya source. Leave it for 20 mins
2) While waiting, prepare the Kam Hiong Source. Add in oil into wok, fry the garlic and small onion until fragrant. Add in the small chili and curry leafs. Then add in the rest of the ingrediants (Oyser source, soya source, black source, curry powder) and continue stiring until they mix.
3) Scope it up ready to be used later.
4) Once the chicken is ready, add the oil in the wok and fry the chiecken until it is almost cooked. Stir in the Kam Hiong source that you've prepared just now, add a bit of water and starch and adjust your own taste. It is then served perfectly.