Har Cheong Kai is chicken marinated in shrimp sauce and other aromatic seasonings and fried to a beautiful golden-red hue.
Ingredients (serves 4 to 6):
5 tbsp chopped ginger
3 1/2 tbsp Chinese rose wine (玫瑰露酒)
2 tbsp Lee Kum Kee Fine Shrimp Sauce (幼滑虾酱)
1 tbsp cornstarch
1 tbsp sugar or honey
A pinch of white pepper
1 chicken, cleaned and chopped into small pieces
150g tapioca flour
Oil for deep-frying
Cut calamansi limes, sliced cucumber and tomato, chilli sauce as garnish
Method:
1. Pound ginger to extract about 2 tablespoons of ginger juice. Stir well with rose wine, shrimp paste, cornstarch, sugar and pepper in a large bowl.
2. Add chicken, mix well. Cover, refrigerate for 4 to 6 hours.
3. Heat oil in a large wok over medium-high heat. Roll chicken pieces in tapioca flour to coat, shaking off the excess to leave a thin, but even, coat.
4. Fry a few pieces of chicken at a time for about 5 to 6 minutes until they turn pale golden brown. Drain on paper towels.
5. Reheat oil until very hot, then fry chicken again for 1 to 2 minutes, till they turn a deep golden brown. Drain on paper towels and serve with garnishes.
Tips:
For convenience and good results, mix the meat with the marinade in the morning and fry it for dinner the same night.
Recipe source: Today newspaper
Showing posts with label Corn starch. Show all posts
Showing posts with label Corn starch. Show all posts
Sweet garlic prawns
Ingredients (serves 3 to 4):
10 large fresh prawns
3 tbsp Lee Kum Kee Char Siu Sauce (Chinese barbecue sauce)
125ml water
1 tsp rice wine
1 tsp sugar
1/2 tsp cornstarch
2 tbsp oil
6 large cloves garlic, peeled and sliced
3 thin slices ginger
chopped spring onion, for garnish
Method:
1. Remove prawn shells, heads and veins, leaving tails intact. Wash prawns and pat dry.
2. Add in 2 teaspoons of Char Siu Sauce and mix well. Set aside, covered and refrigerate for 15 minutes.
3. Mix remaining Char Siu Sauce with water, wine, sugar and cornstarch, and set aside.
4. Heat oil in a wok over medium-low heat. Add garlic and ginger and stir-fry gently for 3 to 4 minutes until garlic is pale golden brown. Scoop on to a plate, leaving oil in wok.
5. Increase heat to high. When oil is very hot, put prawns in and stir-fry for 30 seconds. Add in sauce mixture, stir-fry for 1 to 2 minutes more until prawns are cooked and sauce has thickened to a sticky glaze.
6. Stir in garlic, then dish up. Garnish with chopped spring onion and serve hot.
Tips:
Instead of prawns, you could use chunks of chicken meat or thin slices of beef tenderloin, both of which should be left to marinate a little longer.
Recipe source: Today newspaper
10 large fresh prawns
3 tbsp Lee Kum Kee Char Siu Sauce (Chinese barbecue sauce)
125ml water
1 tsp rice wine
1 tsp sugar
1/2 tsp cornstarch
2 tbsp oil
6 large cloves garlic, peeled and sliced
3 thin slices ginger
chopped spring onion, for garnish
Method:
1. Remove prawn shells, heads and veins, leaving tails intact. Wash prawns and pat dry.
2. Add in 2 teaspoons of Char Siu Sauce and mix well. Set aside, covered and refrigerate for 15 minutes.
3. Mix remaining Char Siu Sauce with water, wine, sugar and cornstarch, and set aside.
4. Heat oil in a wok over medium-low heat. Add garlic and ginger and stir-fry gently for 3 to 4 minutes until garlic is pale golden brown. Scoop on to a plate, leaving oil in wok.
5. Increase heat to high. When oil is very hot, put prawns in and stir-fry for 30 seconds. Add in sauce mixture, stir-fry for 1 to 2 minutes more until prawns are cooked and sauce has thickened to a sticky glaze.
6. Stir in garlic, then dish up. Garnish with chopped spring onion and serve hot.
Tips:
Instead of prawns, you could use chunks of chicken meat or thin slices of beef tenderloin, both of which should be left to marinate a little longer.
Recipe source: Today newspaper
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