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

Before you jump to Har Cheong Gai | Shrimp Paste Chicken recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.

Healthy eating encourages a feeling of wellness. Whenever we eat more healthy meals and a smaller amount of the bad ones we typically feel much better. A salad helps us feel a lot better than a piece of pizza (physically in any case). This can be a problem, however, in terms of eating between goodies. You can spend several hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. Here are some healthy snacks which you can use when you need a quick pick me up.

Whole grain snacks are an superb choice for a fast healthy snack. Starting your working day with a piece of whole grain toast can give you that additional boost you need to get going. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always far better than eating the processed grains we commonly come across in our grocery stores.

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to har cheong gai | shrimp paste chicken recipe. To make har cheong gai Here is how you cook it.

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

When the America is famous for their hot wings or buffalo wings, Singapore is famous for our Har Cheong Gai aka Shrimp Paste Chicken. I dedicate this burger to a chef whom I have learn so much from, Chef Loh Mun Hon. 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. We love to celebrate a festive occasion with a dish of prawn paste chicken, because it's everybody's favourite.

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