Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, har cheong gai | shrimp paste chicken. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. But har cheong mean shrimp paste in Cantonese. The chicken pieces, usually mid-section of chicken wings are marinated in.
Har Cheong Gai
To get started with this particular recipe, we have to prepare a few ingredients. You can cook har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
- Get 4.5 TBSP Granulated Sugar,
- Get 3 TBSP Lee Kum Kee's Shrimp Paste,
- Prepare 3/4 Cup Tapioca Starch,
- Make ready 3 TBSP Rice Flour,
- Take 3 TBSP Shao Xing / Hua Diao Wine,
- Prepare 3 TBSP Oyster Sauce,
- Take 3 TBSP Light Soy Sauce,
- Prepare 3 Egg Lightly Beaten,
- Get Pinch Sea Salt,
- Take Canola / Peanut / Vegetable Oil, For Frying
- Get Pinch White Pepper,
- Get 1/4 Cup Lee Kum Kee's Plum Sauce,
- Get 1/4 Cup Lao Gan Ma's Chili Crisp,
- Prepare Pinch Dried Mushroom Powder,
- Make ready 1 kg Chicken Flats,
Har cheong gai is regarded as one of the most popular family fried..zi char style crispy prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. Like this much loved Singaporean dish, deep-fried prawn paste chicken or har cheong gai in Cantonese. With Har Cheong Gai, the batter added to the marinade right at the beginning and then the chicken left to marinade overnight.
Instructions to make Har Cheong Gai | Shrimp Paste Chicken:
- In a large bowl, add sugar, shrimp paste, tapioca starch, rice flour, Shao Xing wine, oyster sauce and soy sauce.
Stir to combine well and until smooth, making sure no large lumps.
Add in eggs, salt, pepper and mushroom powder.
Whisk until well combined.
- Add in the chicken flats.
Toss and coat the chicken well with the batter.
Make sure the chicken is fully submerged in the batter.
- Cover with cling film and marinate in the fridge overnight.
Prepare a dutch oven with 2 inches of oil over medium heat.
To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
- Using a pair of tongs, gently drop the chicken into the oil away from you.
Do not discard the marinade.
Spoon some of the marinade over the chicken to create a crispy skirt.
Deep fried until golden brown on both sides.
- Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper.
In a small bowl, mix plum sauce and Lao Gan Ma's chili crisp well. This will be the dipping sauce.
Serve the chicken immediately with the dipping sauce.
Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱鸡) is one of my favourite local zi char dish. The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly", pungent and will stink up your kitchen (you have been warned. Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child. I love how the chicken is nicely. Shrimp dumplings make a delicious addition to any meal.
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