Prawn Paste Chicken | Har Cheong Gai | 虾酱鸡

  The first time I heard of Prawn Paste Chicken, I thought, “Hmm. Not sure about this. – Prawn Paste Chicken??? ” Then I tasted it and it wasn’t bad actually. Then I had it again and it was pretty good!  If you are not used to using prawn paste in your cooking, let me warn you – the stuff is terrifyingly pungent! But Singapore and Peranakan Cooking often makes use of this. For this recipe, a  Greyish Purple Prawn Paste is used. Do not confuse this with ‘Belachan’ which is  a hardened shrimp paste in the form of a block and dark brown in color. I use ‘ Lee Kum Lee fine shrimp sauce ‘. I know that not everyone can understand this flavor… but In Singapore it is very Popular! This recipe was requested by one of our readers in Singapore. It is a really good recipe provided by my Hawkers Aunty May and provides a succulent and flavorful deep fried chicken!

Prawn Paste Chicken | Har Cheong Gai | 虾酱鸡

Ingredients:

• 650 gms chicken drumlets – Do not use frozen drumlets. It does not work well for this recipe – fresh is recommended.
• ½ Tbsp Prawn / Shrimp Fermented paste
• ½ Tbsp Asian Chilli Sauce – not sweet
• 1 Tbsp Oyster sauce
• ¼ tsp white pepper powder
• ¼ tsp fresh coriander root ( the root, not the leaves/stems), crushed OR use coriander root powder if you can get that
• 1 large clove garlic, crushed
• 1 Tbsp corn starch
• ½ Tbsp tapioca flour
• ½ Tbsp glutinous rice flour
• 2 tsp Szechuan Chilli Oil – or other chilli oil of choice
• Oil for deep frying (Peanut oil is good)

Method:

• Wash and drain the drumlets thoroughly.
• Add the shrimp paste, chilli sauce, oyster sauce,  white pepper powder, coriander root and garlic to the chicken and marinate for 5- 10 minutes.
• 
• Heat oil for frying in batches.
• Combine the flours with water. And add this as well as chilli oil to the marinated chicken.
• 
• When the oil is heated. Add the chicken and deep fry. Maintain a constant sizzle and do not overcrowd the pan. This will cause a drop in temperature causing chicken to absorb too much oil.
• 
• When just about done and golden. Lift the chicken using a slotted spatula. Increase the heat and lower the chicken back into the hot oil for 1 more minute to fry on high.
• 
• When deep golden, drain onto paper towels and continue with remaining chicken.
• Must be served immediately. This dish must not be fried ahead of serving time.

Prawn Paste Chicken | Har Cheong Gai | 虾酱鸡

Try it and let us know – Prawn Paste Chicken | Har Cheong Gai | 虾酱鸡 .