Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, har cheong gai | shrimp paste chicken. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 aka 虾酱鸡, is one zi char dish EVERYONEN 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.
Har Cheong Gai
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 4.5 TBSP Granulated Sugar,
- Make ready 3 TBSP Lee Kum Kee's Shrimp Paste,
- Make ready 3/4 Cup Tapioca Starch,
- Make ready 3 TBSP Rice Flour,
- Prepare 3 TBSP Shao Xing / Hua Diao Wine,
- Make ready 3 TBSP Oyster Sauce,
- Make ready 3 TBSP Light Soy Sauce,
- Get 3 Egg Lightly Beaten,
- Prepare Pinch Sea Salt,
- Prepare Canola / Peanut / Vegetable Oil, For Frying
- Get Pinch White Pepper,
- Prepare 1/4 Cup Lee Kum Kee's Plum Sauce,
- Get 1/4 Cup Lao Gan Ma's Chili Crisp,
- Make ready Pinch Dried Mushroom Powder,
- Take 1 kg Chicken Flats,
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. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!
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.
She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! Crispy, battered, fried chicken wings that are finger licking good! Here's the perfect recipe for making 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.
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