Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, har cheong gai | shrimp paste chicken. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 recipe, we must first prepare a few components. You can cook har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you can achieve 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,
- Get 3/4 Cup Tapioca Starch,
- Take 3 TBSP Rice Flour,
- Prepare 3 TBSP Shao Xing / Hua Diao Wine,
- Take 3 TBSP Oyster Sauce,
- Get 3 TBSP Light Soy Sauce,
- Prepare 3 Egg Lightly Beaten,
- Take Pinch Sea Salt,
- Prepare Canola / Peanut / Vegetable Oil, For Frying
- Take Pinch White Pepper,
- Get 1/4 Cup Lee Kum Kee's Plum Sauce,
- Take 1/4 Cup Lao Gan Ma's Chili Crisp,
- Get Pinch Dried Mushroom Powder,
- Take 1 kg Chicken Flats,
We're glad to say that we are damn proud of our recipe, it's. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way.
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.
She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. In fact, I find it very hard to resist this local dish of fried prawn paste chicken that we call har cheong gai in the Cantonese dialect. 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.
So that’s going to wrap this up with this special food har cheong gai | shrimp paste chicken recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
