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

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, har cheong gai | shrimp paste chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious. Shrimp Paste Chicken is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Shrimp Paste Chicken is something which I have loved my entire life.

To begin with this 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 cook it.

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

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