Best Advice to Cooking 5-Star Har Cheong Gai | Shrimp Paste Chicken
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We hope you got insight from reading it, now let's go back to har cheong gai | shrimp paste chicken recipe. shrimp paste chicken you only need 15 ingredients and 5 steps. Here is how you cook it.
To make an extraordinary Har Cheong Gai | Shrimp Paste Chicken, below are the ingridients required:
- Get 4.5 TBSP of Granulated Sugar,.
- Provide 3 TBSP of Lee Kum Kee's Shrimp Paste,.
- Take 3/4 Cup of Tapioca Starch,.
- Use 3 TBSP of Rice Flour,.
- Take 3 TBSP of Shao Xing / Hua Diao Wine,.
- Get 3 TBSP of Oyster Sauce,.
- Get 3 TBSP of Light Soy Sauce,.
- You need 3 of Egg Lightly Beaten,.
- Prepare Pinch of Sea Salt,.
- Provide of Canola / Peanut / Vegetable Oil, For Frying.
- Use Pinch of White Pepper,.
- Provide 1/4 Cup of Lee Kum Kee's Plum Sauce,.
- Prepare 1/4 Cup of Lao Gan Ma's Chili Crisp,.
- You need Pinch of Dried Mushroom Powder,.
- Use 1 kg of Chicken Flats,.
After preparing the ingridients, next you are ready to make your tasty Har Cheong Gai | Shrimp Paste Chicken by following the guidances on this section:
- 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..
This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! 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. Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱鸡) is one of my favourite local zi char dish.
Recipe : Har Cheong Gai | Shrimp Paste Chicken
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Simple tips to make Har Cheong Gai
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