Thursday, 16 January 2014

Har Cheong Kai

Har Cheong is prawn paste and Kai is chicken, so har cheong kai is prawn paste chicken. Have made this before and wanting to be healthy, baked it in the oven. This is how it looks - oven baked.


This is the recipe taken from Makansutra.

Ingredients:

1.5 tbsp sugar
2 tbsp shrimp paste
1 tbsp hua tiao wine (I didnt have this, so used shao shing wine)
1 tbsp oyster sauce
1 tbsp light sauce sauce
1 egg
3 chicken thigh fillets (cut each fillet into 4 pcs) or
chicken wings
3 tbsp corn flour
1 tbsp rice flour

Method:
1. Mix first 6 ingredients together.
2. Add chicken and leave to marinade for around 4 hours or overnight.
3. When ready to cook, mix corn flour and rice flour in a bowl. Coat chicken pcs throughly in the flour mixture and put into air fryer which has been preheated at 200 deg.
4. Cook for 7 mins on one side under brown and then flip and cook for another 5 mins or so.
(you can use the oven, in which case bake for 10 - 12 mins on each side)

This picture is my har cheong kai cooked in the air fryer and came out crispy but juicy on the inside.


Picture of a bottle of the LKK shrimp paste used for making this dish.










2 comments:

Catherine said...

Thanks for sharing the recipe, will give it a try when time permits. Just want to highlight to you about Hua Tiao and Shao Xing. 花雕酒 one kind of 黄酒。绍兴 is the region in Zhejiang famous for 黄酒。元红酒 , 加饭酒, 花雕酒, 善酿酒, 香雪酒, 封缸酒 are some of the Yellow wine around, however, 花雕酒 is more commonly used in cooking. I personally use 加饭酒 for cooking because it taste better. In most recipes, when it calls for Shao Xing, is also generally understood as Hua Tiao. Hence sometimes people would call it 绍兴花雕酒。 The most prominent producer of good wine Shaoxing is 古越龍山。 But it's very difficult to find here. In fact, when buying Hua Tiao, there's 2 types commonly found, 厨用花雕 and 绍兴花雕. Look at the label before you buy, the former is a cheaper version and doesn't smell so aromatic as the later. Especially when you are making 东坡肉, get the later cause the former (especially the 陈年, aged ones) will no make good one. I would use the entire bottle of 加饭酒 to stew the 东坡肉。

Hope that will help you with choosing best ingredients for cooking. Looking forward for more creations from you

Uncle Lee said...

Hi Tina, how you doin'? Love your this dish....you are good!
Looks so crispy too. A sure 3 plates of rice disappearing!
Best regards, keep a song in your heart.
Lee.

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