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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, har cheong gai | shrimp paste chicken. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious. Shrimp Paste Chicken is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Har Cheong Gai

To begin with this particular recipe, we have to first prepare a few components. You can have har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
  1. Take 4.5 TBSP Granulated Sugar,
  2. Get 3 TBSP Lee Kum Kee's Shrimp Paste,
  3. Get 3/4 Cup Tapioca Starch,
  4. Get 3 TBSP Rice Flour,
  5. Take 3 TBSP Shao Xing / Hua Diao Wine,
  6. Take 3 TBSP Oyster Sauce,
  7. Prepare 3 TBSP Light Soy Sauce,
  8. Get 3 Egg Lightly Beaten,
  9. Prepare Pinch Sea Salt,
  10. Prepare Canola / Peanut / Vegetable Oil, For Frying
  11. Take Pinch White Pepper,
  12. Take 1/4 Cup Lee Kum Kee's Plum Sauce,
  13. Make ready 1/4 Cup Lao Gan Ma's Chili Crisp,
  14. Take Pinch Dried Mushroom Powder,
  15. Get 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. Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so that the wing packs a punch full of flavour.

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.

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.

So that’s going to wrap this up with this special food har cheong gai | shrimp paste chicken recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!