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We hope you got benefit from reading it, now let’s go back to har cheong gai | shrimp paste chicken recipe. To make har cheong gai Here is how you do that.
The ingredients needed to prepare Har Cheong Gai | Shrimp Paste Chicken:
- You need 4.5 TBSP Granulated Sugar,
- Prepare 3 TBSP Lee Kum Kee's Shrimp Paste,
- You need 3/4 Cup Tapioca Starch,
- Take 3 TBSP Rice Flour,
- Prepare 3 TBSP Shao Xing / Hua Diao Wine,
- You need 3 TBSP Oyster Sauce,
- Provide 3 TBSP Light Soy Sauce,
- You need 3 Egg Lightly Beaten,
- Take Pinch Sea Salt,
- You need Canola / Peanut / Vegetable Oil, For Frying
- Prepare Pinch White Pepper,
- You need 1/4 Cup Lee Kum Kee's Plum Sauce,
- Prepare 1/4 Cup Lao Gan Ma's Chili Crisp,
- Prepare Pinch Dried Mushroom Powder,
- Get 1 kg Chicken Flats,
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.
My first taste of it was at the Loy Sum Juan Restaurant, located at Pearl's Hill (Outram) years ago (a place that probably only old-timers would remember). Har Cheong Gai is first marinated and then dipped into a batter or dusted with a flour mixture and left to marinade overnight before deep frying it the following day. 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. 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.
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