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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how 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 bit unique. This is gonna smell and look delicious.

Har Cheong Gai

To get started with this recipe, we must first prepare a few ingredients. You can have har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
  1. Prepare 4.5 TBSP Granulated Sugar,
  2. Take 3 TBSP Lee Kum Kee's Shrimp Paste,
  3. Prepare 3/4 Cup Tapioca Starch,
  4. Get 3 TBSP Rice Flour,
  5. Make ready 3 TBSP Shao Xing / Hua Diao Wine,
  6. Make ready 3 TBSP Oyster Sauce,
  7. Take 3 TBSP Light Soy Sauce,
  8. Prepare 3 Egg Lightly Beaten,
  9. Prepare Pinch Sea Salt,
  10. Prepare Canola / Peanut / Vegetable Oil, For Frying
  11. Take Pinch White Pepper,
  12. Get 1/4 Cup Lee Kum Kee's Plum Sauce,
  13. Get 1/4 Cup Lao Gan Ma's Chili Crisp,
  14. Prepare Pinch Dried Mushroom Powder,
  15. Prepare 1 kg Chicken Flats,
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.

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