Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, har cheong gai | shrimp paste chicken. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious. Shrimp Paste Chicken is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Har Cheong Gai
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
- Take 4.5 TBSP Granulated Sugar,
- Prepare 3 TBSP Lee Kum Kee's Shrimp Paste,
- Get 3/4 Cup Tapioca Starch,
- Get 3 TBSP Rice Flour,
- Get 3 TBSP Shao Xing / Hua Diao Wine,
- Take 3 TBSP Oyster Sauce,
- Get 3 TBSP Light Soy Sauce,
- Get 3 Egg Lightly Beaten,
- Get Pinch Sea Salt,
- Make ready Canola / Peanut / Vegetable Oil, For Frying
- Get Pinch White Pepper,
- Get 1/4 Cup Lee Kum Kee's Plum Sauce,
- Take 1/4 Cup Lao Gan Ma's Chili Crisp,
- Prepare Pinch Dried Mushroom Powder,
- Prepare 1 kg Chicken Flats,
Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong)..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.
Steps 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.
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. With Har Cheong Gai, the batter added to the marinade right at the beginning and then the chicken left to marinade overnight. 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. Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local.
So that’s going to wrap it up for this special food har cheong gai | shrimp paste chicken recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
