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Steps to Prepare Ultimate Har Cheong Gai | Shrimp Paste Chicken

    Har Cheong Gai | Shrimp Paste Chicken. Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe. 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! Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.

    But har cheong mean shrimp paste in Cantonese. The chicken pieces, usually mid-section of chicken wings are marinated in. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local.

    Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, har cheong gai | shrimp paste chicken. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

    Shrimp Paste Chicken is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Shrimp Paste Chicken is something which I’ve loved my whole life. They’re nice and they look fantastic.

    Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe. 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! Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.

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

    The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:

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

    Instructions 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..

    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. Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection. There are hundreds of places in Singapore that sell.

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