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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, har cheong gai | shrimp paste chicken. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious. Shrimp Paste Chicken is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Shrimp Paste Chicken is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Make ready 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. Get 3 TBSP Shao Xing / Hua Diao Wine,
  6. Get 3 TBSP Oyster Sauce,
  7. Make ready 3 TBSP Light Soy Sauce,
  8. Make ready 3 Egg Lightly Beaten,
  9. Take Pinch Sea Salt,
  10. Prepare Canola / Peanut / Vegetable Oil, For Frying
  11. Get Pinch White Pepper,
  12. Get 1/4 Cup Lee Kum Kee's Plum Sauce,
  13. Prepare 1/4 Cup Lao Gan Ma's Chili Crisp,
  14. Prepare Pinch Dried Mushroom Powder,
  15. Get 1 kg Chicken Flats,

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! 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.

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.

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. 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.

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