 Har cheong gai | |
| Alternative names | Shrimp paste chicken |
|---|---|
| Place of origin | Singapore |
| Serving temperature | Hot |
| Main ingredients | Chicken 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 aSingaporeanfried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.
Har cheong gai is regarded as one of the most popular familyfried chicken dishes inSingapore,[1] and is made with fermentedshrimp paste (har cheong) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used forrojak 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 thebatter are not separate; rather wheat flour and potato or corn starch is added to themarinade, 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]
A har cheong gai burger is achicken sandwich fromSingapore. It is made up of har cheong gai in a sesame seed bun with salad andmayonnaise.[3]
