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

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, har cheong gai | shrimp paste chicken. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Har Cheong Gai

To begin with this recipe, we must 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 it.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
  1. Prepare 4.5 TBSP Granulated Sugar,
  2. Make ready 3 TBSP Lee Kum Kee's Shrimp Paste,
  3. Get 3/4 Cup Tapioca Starch,
  4. Take 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. Prepare Pinch Sea Salt,
  10. Prepare Canola / Peanut / Vegetable Oil, For Frying
  11. Get Pinch White Pepper,
  12. Make ready 1/4 Cup Lee Kum Kee's Plum Sauce,
  13. Prepare 1/4 Cup Lao Gan Ma's Chili Crisp,
  14. Make ready Pinch Dried Mushroom Powder,
  15. Prepare 1 kg Chicken Flats,

It is rumored that Chef Loh is one of the co founder of this famous. He not only co founded this dish, he perfected it. Rumors even have it that Chef Loh made his own shrimp paste. But Lee Kum Kee's is close.

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.

Har Cheong Gai is usually deep fried wings, but I decided to make it into a burger instead. 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. 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). Since then, Shrimp Paste Chicken has gone on.

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