Har cheong gai

Har cheong gai

Har cheong gai
Place of origin Singapore
Serving temperature Hot
Main ingredients Chicken mid wings, shrimp sauce, Chinese wine, white pepper, garlic and ginger juice
Cookbook: Har cheong gai  Media: Har cheong gai

Har cheong gai (simplified Chinese: 虾酱鸡; traditional Chinese: 蝦醬雞; pinyin: xiā jiàng jī; literally: "shrimp paste chicken"), is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.

Description

Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore,[1] and is made with fermented shrimp paste (har cheong) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style.

The recipe for har cheong gai differs from other fried chicken recipes in that the marinade and the batter are not separate; rather wheat flour and potato or corn starch is added to the marinade, creating a seasoned batter. Depending on the recipe followed this is done at the very start[1]or just prior to frying after the chicken has been allowed to marinate, in both cases the chicken is often allowed to marinate overnight,[2]

See also

References

  1. 1 2 Tay, Leslie (17 June 2014). "Prawn Paste Chicken (Har Cheong Gai) Recipe: The Zi Char Version". I eat, I shoot, I post. Retrieved 5 February 2016.
  2. ↑ "Har cheong gai (Prawn paste chicken)". AsiaOne. Retrieved 3 February 2016.
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