Har Cheong Gai | Shrimp Paste Chicken
- Daniel
- Aug 7, 2024
- 2 min read
Updated: Dec 10, 2024
Har Cheong Gai, or Shrimp Paste Chicken, is a beloved dish that has cemented its place in Singaporean culinary history. The dish owes much of its fame to Chef Loh Mun Hon, a visionary chef who helped put Singapore Hong Kong Street Chun Kee on the culinary map.
His innovative spirit led to the creation of this dish, which uniquely marries the pungent zest of shrimp paste with the tender juiciness of chicken. It's said that Chef Loh not only co-founded this iconic dish but also perfected it, possibly even crafting his own version of the essential shrimp paste that characterizes Har Cheong Gai.
This recipe offers a chance to dive into a world of deep flavors. The chicken is marinated overnight in a rich blend of shrimp paste, Shao Xing wine, oyster sauce, and light soy sauce, ensuring that every bite is infused with the savory, umami-packed essence of this marinade.
The final touch of frying it with a batter made from tapioca starch and rice flour ensures a crispy exterior that contrasts delightfully with the tender meat inside. Each piece, fried to golden perfection, carries the legacy of Chef Loh's culinary excellence.
I invite you to try making Har Cheong Gai at home—it’s more than just cooking; it’s about keeping a piece of culinary history alive in your kitchen. Whether you’re cooking for a special occasion or just looking to spice up your meal routine, this dish promises a flavorful adventure that’s sure to impress.
So, why not take this opportunity to explore the rich flavors that have delighted taste buds for decades? Grab your ingredients, and let’s honor Chef Loh’s legacy by creating something deliciously unforgettable.
Ingredients:
(Serve 8)
Chicken Flats, 1 KG
Granulated Sugar, 2 TBSP
Shrimp Paste, 4 TBSP
Shao Xing / Hua Diao Wine, 3 TBSP
Oyster Sauce, 3 TBSP
Light Soy Sauce, 3 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Tapioca Starch, 120g
Rice Flour, 30g
Water, 50g
Eggs Lightly Beaten, 2
Baking Powder, 1/2 TSP
Rapeseed / Sunflower / Peanut / Canola Oil, For Frying
Equipment:
Dutch Oven
Directions:
Transfer flats, sugar, shrimp paste, shao xing, oyster sauce, light soy sauce, salt, pepper and mushroom powder to a large mixing bowl.
Mix until well combined.
Cover and marinate in the fridge overnight.
The next day, whisk together tapioca starch, rice flour, water, eggs and baking powder until smooth in a large bowl,
It is perfectly fine if there are some small lumps.
Transfer this batter to the chicken mixture.
Mix thoroughly until well combined.
Set aside for 15 mins.
In the meantime, prepare a dutch oven with 4 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.*
Using a pair of tongs, gently drop the chicken into the oil away from you.
Spoon some of the batter over the chicken to create a crispy skirt.
Deep fried until golden brown on both sides.
Remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper.
Serve immediately.
Perfect!
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