Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, har cheong gai | shrimp paste chicken. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Make ready 4.5 TBSP Granulated Sugar,
- Prepare 3 TBSP Lee Kum Kee's Shrimp Paste,
- Take 3/4 Cup Tapioca Starch,
- Take 3 TBSP Rice Flour,
- Prepare 3 TBSP Shao Xing / Hua Diao Wine,
- Make ready 3 TBSP Oyster Sauce,
- Get 3 TBSP Light Soy Sauce,
- Make ready 3 Egg Lightly Beaten,
- Make ready Pinch Sea Salt,
- Get Canola / Peanut / Vegetable Oil, For Frying
- Get Pinch White Pepper,
- Take 1/4 Cup Lee Kum Kee's Plum Sauce,
- Make ready 1/4 Cup Lao Gan Ma's Chili Crisp,
- Prepare Pinch Dried Mushroom Powder,
- Take 1 kg Chicken Flats,
Rumors even have it that Chef Loh made his own shrimp paste. But Lee Kum Kee's is pretty close, I should say. Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. There are many Tze Char places in Singapore that cook home-cooked meals at very affordable prices and delicious too!
Instructions 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.
Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. There are many Tze Char places in Singapore that cook home-cooked meals at very affordable prices and delicious too! 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.
So that’s going to wrap this up with this exceptional food har cheong gai | shrimp paste chicken recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
