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Har cheong gai

From Wikipedia, the free encyclopedia

Har cheong gai
Har cheong gai
Alternative namesShrimp paste chicken
Place of originSingapore
Serving temperatureHot
Main ingredientsChicken mid wings, shrimp sauce, Chinese wine, white pepper, garlic and ginger juice

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

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Transcription

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]

Har cheong gai burger

A har cheong gai burger is a chicken sandwich from Singapore. It is made up of har cheong gai in a sesame seed bun with salad and mayonnaise.[3]

See also

References

  1. ^ a b 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. Archived from the original on 13 July 2016. Retrieved 3 February 2016.
  3. ^ "Har Cheong Kai Burger". Makansutra. August 21, 2015.
This page was last edited on 18 April 2024, at 14:57
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