How to Make Prawn Paste Chicken (Har Cheong Gai; 虾酱鸡) **How to Make Prawn Paste Chicken (Har Cheong Gai; 虾酱鸡)** Source: Adapted from All About Ci Char Cuisine (Recipe for 4 persons) 1 tbsp sugar ½ tbsp oyster sauce 2 tbsp water 2 tbsp 虾酱 (har cheong; Chinese fermented prawn paste) 2 chicken legs, about 400 g, wash, drain, and chop chunky ¼ cup tapioca starch vegetable oil for deep-frying The most important ingredient for prawn paste chicken is, other than prawn paste and chicken, water. The tapioca starch is also crucial. Thats what Hong Kong Street Zhen Ji uses for its very popular har cheong gai, as shown in the video here. Its pretty good, better than cornflour. Add sugar, oyster sauce, water and har cheong to chicken. Stir thoroughly. Marinate 3-4 hours, turning over once mid-way. Bring chicken to room temperature. Shake off excess marinade from chicken. Dredge in tapioca starch till thinly coated. Pat lightly to get rid of excess starch. Deep-fry chicken in moderately hot oil over medium heat till cooked through and lightly golden brown. Remove chicken to a sieve. Increase heat to high. Heat oil till just smoking. Refry chicken till golden brown. Drain in a sieve lined with paper towels. Serve immediately.
Posted on: Wed, 16 Jul 2014 10:01:57 +0000
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