Belacan Fried Chicken Wings | Har Cheong Gai 🍗 蝦醬炸雞翅 | 峇拉煎炸雞 | 蝦醬雞 [My Lovely Recipes]

When I was a kid, when siblings have birthday party will have lots of delicious dishes on the table for everyone at Grandma's house. There are desserts, cakes, fruits jelly, curry chicken, fried noodles, and fried rice. One of the best selling dish is grandmother’s Belacan Fried Chicken Wings / Har Cheong Gai. When the chicken is frying, the aroma has already smells good to the neighbourhood. As long as the Belacan fried chicken wings are served on the table, all people just go and grab it. Finished all of Belacan fried chicken in just a few seconds. Haha

Belacan fried chicken is one of the Malaysian national cuisines, and it is not difficult to find it at the nasi lemak stall or hawker food centre. The spice of this dish is also changed due to the adjustment of various tastes. No matter what spice is added, it must be inseparable from the soul seasoning- Belacan (Shrimp Paste). This time our recipe adds a little curry powder to enhance the flavour. If you like to eat heavy flavours, you can adjust the amount of seasonings or marinated it overnight to taste more flavour.


🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/2zXN1Lg


🔪 Preparation Time: 2 hours
🍲 Cooking Time: 15 Minutes
🍽️ Serve: 2 people


🌱 INGREDIENTS
- 4 pcs Chicken Wings
- 10g Belacan
- 1 tsp Sugar
- 1 tsp Oyster Sauce
- 2 tbsp Rice Flour
- 1 tbsp All Purpose Flour
- 0.5 tsp Curry Powder
- 0.5 tsp Pepper
- 0.5 tsp Garlic Powder
- 2 tsp Cooking Wine
- Proper amount of cooking oil

👩‍🍳INSTRUCTIONS:
1. Toast Belacan and mince it into powder.
2. Put toasted Belacan powder, garlic powder, sugar, oyster sauce, curry powder, pepper, cooking wine, rice flour and all purpose flour into a bowl and mix well with chicken wings.
3. Put in refrigerator marinate at least 2 hours or overnight for more flavour.
4. Stir well chicken wings after take it out from refrigerator, and put it into hot oil to deep-fried until cooked.
5. Put the fried put chicken wings on a rack to drain the oil and it's ready to serve.

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小時候，每逢家裡有人要過生日餐桌上都有琳瑯滿目和垂涎欲滴的美食。有甜品，蛋糕，水果菜燕，咖哩雞，炒麵，炒飯最不能少的就是外婆的拿手好菜- （馬來盞）蝦醬炸雞翅。這道蝦醬炸雞翅在烹調的時候，已經香氣傳鄰里只要熱騰騰的端上桌子是被秒殺的搶手菜餚，無論是淨吃還是搭配參巴馬來盞吃都別有一番風味。

蝦醬炸雞是馬來西亞全民美食之一，不難在美食中心的椰漿飯攤位或者餐廳找到。這道美食的料理香料也因各家口味調整而有變異，無論添加什麼香料一定離不開靈魂調味料-馬來盞。這次我們的食譜加入少許咖哩粉增添風味。如果時間允許或者喜愛吃重口味的可以自行調整增添調味料份量或者醃製隔夜味道會更豐富。


🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/31aKOHr


🔪 準備時間 ：2小時
🍲 烹飪時間 ：15分鐘
🍽️ 份量 ：2人份

🌱 食材
- 4只 雞翅膀
- 10g 蝦醬
- 1茶匙 糖
- 1茶匙 蠔油
- 2湯匙 粘米粉
- 1湯匙 普通麵粉
- 0.5茶匙 咖哩粉
- 0.5茶匙 胡椒粉
- 0.5茶匙 蒜頭粉
- 2湯匙 料理酒
- 適量 食油

👩‍🍳做法
1. 乾鍋烤香蝦醬壓碎成粉末
2. 將烤香的蝦醬、蒜頭粉、糖、蠔油、咖哩粉、胡椒粉、米酒、粘米粉和普通麵粉倒入碗中再加入4只雞翅膀攪拌均勻。
3. 放入冰箱醃製2小時或隔夜香料會更入味。
4. 拿出雞肉攪拌均勻後，放入熱油中炸熟。
5. 放在濾網上晾乾油後即可享用。

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🎼 Music ------------------------
Music: Malay Scenery by @OrangeHead - Background Music for Content Creators
Listen: https://youtu.be/D8kzhmKcf20
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📷 Camera Equipment--------------
@Xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @FiLMiC Pro
Edited by Adobe Premiere Pro
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