Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, har cheong gai | shrimp paste chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. 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). 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.
Har Cheong Gai
To begin with this recipe, we have to first prepare a few components. You can cook har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
- Make ready 4.5 TBSP Granulated Sugar,
- Prepare 3 TBSP Lee Kum Kee's Shrimp Paste,
- Prepare 3/4 Cup Tapioca Starch,
- Take 3 TBSP Rice Flour,
- Get 3 TBSP Shao Xing / Hua Diao Wine,
- Prepare 3 TBSP Oyster Sauce,
- Get 3 TBSP Light Soy Sauce,
- Prepare 3 Egg Lightly Beaten,
- Take Pinch Sea Salt,
- Take Canola / Peanut / Vegetable Oil, For Frying
- Get Pinch White Pepper,
- Make ready 1/4 Cup Lee Kum Kee's Plum Sauce,
- Take 1/4 Cup Lao Gan Ma's Chili Crisp,
- Take Pinch Dried Mushroom Powder,
- Get 1 kg Chicken Flats,
Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it! 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. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong.
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 aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve.
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