Quick cooking

Alright, don’t linger, let’s approach this har cheong gai | shrimp paste chicken menu with 15 materials which are surely easy to have, and we have to process them at the very least through 5 tips. You should shell out a while on this, so the resulting food could be perfect.

Composition of Har Cheong Gai | Shrimp Paste Chicken:

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

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..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. 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.

Har Cheong Gai | Shrimp Paste Chicken instructions:

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.

This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve. 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.

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