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Reference to Serving Appetizing Har Cheong Gai | Shrimp Paste Chicken

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Har Cheong Gai | Shrimp Paste Chicken

We hope you got insight from reading it, now let's go back to har cheong gai | shrimp paste chicken recipe. shrimp paste chicken you need 15 ingredients and 5 steps. Here is how you do it.

To prepare an extraordinary Har Cheong Gai | Shrimp Paste Chicken, here are the components needed:

  1. Prepare 4.5 TBSP of Granulated Sugar,.
  2. You need 3 TBSP of Lee Kum Kee's Shrimp Paste,.
  3. Provide 3/4 Cup of Tapioca Starch,.
  4. Get 3 TBSP of Rice Flour,.
  5. Take 3 TBSP of Shao Xing / Hua Diao Wine,.
  6. Prepare 3 TBSP of Oyster Sauce,.
  7. Get 3 TBSP of Light Soy Sauce,.
  8. Get 3 of Egg Lightly Beaten,.
  9. Use Pinch of Sea Salt,.
  10. You need of Canola / Peanut / Vegetable Oil, For Frying.
  11. Take Pinch of White Pepper,.
  12. Prepare 1/4 Cup of Lee Kum Kee's Plum Sauce,.
  13. Use 1/4 Cup of Lao Gan Ma's Chili Crisp,.
  14. Take Pinch of Dried Mushroom Powder,.
  15. Use 1 kg of Chicken Flats,.

After readying the components, now you are good to cook your appetizing Har Cheong Gai | Shrimp Paste Chicken by following the procedures on this section:

  1. 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..
  2. Add in the chicken flats. Toss and coat the chicken well with the batter. Make sure the chicken is fully submerged in the batter..
  3. 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.*.
  4. 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..
  5. 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..

WARNING: The moment you open the bottle of Shrimp Paste, the smell will "stink up" the whole house so ensure that you close all the rooms' doors and open your windows. Har cheong gai is Singapore's answer to plain ol' fried chicken - and a way more scrumptious one, in our opinion. Chicken wings marinated in fermented shrimp paste add up to one umami-packed treat, clothed in crisp-fried skins and brimming with juices. Seriously, who doesn't enjoy the occasional meal of deep-fried chicken? 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.

Recipe : Har Cheong Gai | Shrimp Paste Chicken

Shrimp Paste Chicken

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