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

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, har cheong gai | shrimp paste chicken. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style. The recipe for har cheong gai differs from other fried. Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken!

Har Cheong Gai

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

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

I miss all these food stalls at the hawker centers! Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. All the quick and easy recipes you need for weeknight meals, entertaining and celebrations, whether you're feeding the family. 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.

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.

All the quick and easy recipes you need for weeknight meals, entertaining and celebrations, whether you're feeding the family. 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. 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.

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