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Prawn Paste Chicken : Singapore's take on Chicken & Beer? Let me share with you how to make it crispy and full of umami flavor of Har Cheong Gai!
Har Cheong Gai (虾酱鸡) is one the most loved dish in Singapore. So crispy and lightly coated, but juicy, flavorful and full of umami! So irrestible you can't stop at a few! Prawn paste/shrimp paste usually carries a funky and stinky smell but underneath the smell is the sea of umami.
I have tried making prawn paste chicken wings several times before to find the perfect balance of flavor and texture. Here I am sharing my best version of Prawn Paste Chicken Wing!
INGREDIENTS:
- 1kg of chicken wings
- Marinate: 3 tbs sesame oil, 2tbs oyster sauce, 2 tbs shrimp/prawn paste, 1 tsp sugar, 3 tbs Shaoxing wine, generous amount of white pepper, 1.5 tbs corn starch
- Coating: 10 tbs of tapioca flour
- Oil and deep pan/wok
STEPS:
1. Cut the wings into two: mid wings and drumlets. You can use only mid wings/drumlets or change to thigh, drumsticks etc.
2. Mix the marinate into the chicken, mix well and keep in zip lock bag. You can marinate them for minimum 5 hours or best overnight!
3. Remove the bag from the fridge 30 mins before cooking and allow it to come down to room temperature. Mix the wings well so that the marinate can cling on to the wings for the last time before coating with tapioca flour.
4. Drop each piece in tapioca flour, coat well, then slightly tap the excess flour and lay it down on a tray. Separate mid wings and drumlets. They require different cooking time so we have to cook them separately.
5. Leave the wings to rest for about 10 mins, or until the white flour is absorbed by the marinate and turn beige.
6. Heat the oil under medium heat, and test with the tip of the chopstick. It’s ready when there are bubbles!
7. Fry them until slightly golden brown, then remove. Mid wings should be cooked in 4-6 mins, while drumlets are cooked in 6-8mins, depending on your stove and cookware.
8. 2nd fry: let the oil heat up in 2-3 mins and fry them again until golden brown (just about 2 mins)
9. Enjoy hot, as it is, or with rice, and I loveee eating them with sambal belachan with a squeeze of calamansi juice!
Have you tried prawn paste chicken before? Comment Below!
Other finger food recipes:
Firecracker Shrimp Rolls with Gochujang Mayo Sauce: kzbin.info/www/bejne/b3qbp36FbrClfNU
Yakitori BBQ Chicken Skewers & Stuffed Mushroom in Tare Sauce: kzbin.info/www/bejne/jmXSnX9viK6Ais0
Stir Fry Dishes (to eat with rice):
Tomato Egg Stit Fry (Chinese Style): kzbin.info/www/bejne/m6Gse4aVrsp5h5I
Coffee Pork Ribs (Sticky Ribs): kzbin.info/www/bejne/kKasq4eBpqqEoLc
Shredded Potato Stir Fry (Chinese Style): kzbin.info/www/bejne/hIPGYpeCnt2na7M
Thank you so much for your support dear subscribers and viewers! Especially for a young channel, your support is very precious to me. Sometimes I still can't believe there are hundreds of you, each of you makes it possible!
A lot of you asked where I get my wok, I got it from Amazon, here is the link:
amzn.to/3koBg2J
I am thrilled to see some of you cook with my recipes! Don't forget to tag @chubbywhalecook in Instagram to share it with me :)
Take care and see you in next video!
XOXO
Chubby Whale