Prawn Paste Chicken (Har Cheong Gai)

This is an all time favourite chicken dish which no one could resist it! So sinful and addictive which you will stop munching after savoured one :D This recipe is slightly different from the usual one which I've come acrossed. It incorporated additional preserved fermented beancurd into the seasoning. Is it because of the additional fermented beancurd, I find them tasted really flavourful! 

Recipe ref : Good Food Magazine Jan 2012

Ingredient

• 15 chicken mid wings
• 1 piece preserved fermented beancurd
• 2 tsp shrimp paste
• 1 tsp oyster sauce
• 1/4 salt
• 4 tsp sugar
• 4 tsp hua tiao jiu
• 1 stalk spring onion, finely chopped
• thumb-sized ginger, finely chopped
• tapioca flour for coating

Method

1. Rinse the chicken wings and pat dry. 
2. Mash fermented bean curd till smooth. Add in the rest of the seasoning and stir well to combine.
3. Coat the chicken in the marinade and leave in fridge overnight. Turn the chicken occasionally to ensure they are evenly marinated.
4. When ready to cook, place the flour in a shallow dish. Heat oil in a wok till hot. Toss the chicken wings in the flour, tapping off the excess and slide them into the oil.
5. Fry on a low heat for about 10 mins, turning occasionally, until the wings are golden brown and cooked through. Drain on kitchen paper and serve immediately.

Crisp and moreish!

This post is linked to Cook Your Books Event #22 hosted by Joyce of Kitchen Flavours