Har Cheong Gai | Shrimp Paste Chicken
Har Cheong Gai | Shrimp Paste Chicken

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, har cheong gai | shrimp paste chicken. It is one of my favorites food recipes. This time, I will make it a little 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 appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Har Cheong Gai

To get started with this particular recipe, we have to prepare a few components. You can cook har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you cook it.

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

We're glad to say that we are damn proud of our recipe, it's. 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.

Steps to make Har Cheong Gai | Shrimp Paste Chicken:
  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.

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! 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).

So that is going to wrap it up for this exceptional food har cheong gai | shrimp paste chicken recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!