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Prawn Paste Chicken - "Har-Jiong-Kai"

 
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bluestar
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PostPosted: Wed Feb 02, 2005 9:20 am    Post subject: Prawn Paste Chicken - "Har-Jiong-Kai" Reply with quote

This is one of the kids favourite. Sorry, no pics as once it's deep-fried, it'll be gone from the plate in no time Very Happy .

Prawn Paste Chicken


12 nos. of chicken wings (cut up - drumlets & wing -ends)

Marinate sauce
1 heapful Tablespoon of prawn paste (har-jiong)
1/2 teaspoon of honey
1 Tablespoon of Chinese cooking wine
1 Tablespoon of sesame oil
1 large thumb-sized ginger - grated for the juice


* Marinate the chicken wings with the marinate sauce above. Mix & season the chicken well. Marinate for at least 2 hours, better still if for overnite.

* Put chicken wings in a strainer-basket & drain/shake off the excess marinate.

* Heat up a pot or wok of oil for deep-frying.

* Now, coat the chicken wings with Tempura flour or rice flour . When oil is hot, slide it into the oil for deep frying.


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mj
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PostPosted: Thu Feb 03, 2005 5:12 am    Post subject: Reply with quote

thank you! I've been looking for this recipe. Will try it soon and let you know how it goes! My husband will be a happy man Smile
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LILYNG
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PostPosted: Sat Feb 05, 2005 10:06 am    Post subject: har jiong Reply with quote

is har jiong ham har????
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Gina
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PostPosted: Sat Feb 05, 2005 10:08 am    Post subject: Reply with quote

Lilyng

huh? what are you trying to say or ask?

I'm confused too.
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Gina

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Lazyg3r
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PostPosted: Sat Feb 05, 2005 10:08 am    Post subject: Re: har jiong Reply with quote

LILYNG wrote:
is har jiong ham har????


Do you mean is har jiong = ham?

Nope. It is prawn paste in Cantonese. In here, they are sold in small plastic container.

Hope I get your question right. Wink
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papercook
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PostPosted: Sat Feb 05, 2005 11:07 pm    Post subject: Reply with quote

This is the product from Lee Kum Kee that our family use to make Har Jiong Gai

Its pretty strong and a little goes a long way.
http://usa.lkk.com/USSite/ProductDetailInfo.aspx?ProductID=19
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LILYNG
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PostPosted: Sun Feb 06, 2005 1:03 am    Post subject: har jiong Reply with quote

1000 apologies for the silly question. should have used the = sign.

i think in cantonese it is called ham har and is greyish in color.

i used to mix a little with sugar, tapioca starch and pepper with pork top with juliene ginger and sesame oil and steam.(put plate on top of rice in rice cooker as soon as the rice is ready)
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Hwee
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PostPosted: Sun Feb 06, 2005 5:12 am    Post subject: Reply with quote

Thanks MTan for the recipe Smile.

Not being an imaginative (or innovative) person, juz want to ask: is there any other use for the har-joing except to cook har-joing chicken? Can it be used on fish or pork?

I was pondering in front of the supermarket shelf last Friday, thinking whether to buy this prawn paste. I love prawn paste chicken!! Very Happy My helper was troubled what other method to cook chicken & I shall pass her this recipe!

Quote:
i think in cantonese it is called ham har and is greyish in color.

errr.... the prawn paste I saw is light pinkish in color.
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Gina
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PostPosted: Sun Feb 06, 2005 8:37 am    Post subject: Reply with quote

Lilyng

is the prawn paste you mentioned the one used for making Rojak too? If its grey in colour then its actually Belachan and it comes in blocks.

Hwee

light pink colour ...its the Penang type?? in a bottle and very liquid type. that is used as a dip for food
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Gina

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babyphat2022
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PostPosted: Sun Feb 06, 2005 8:42 am    Post subject: Reply with quote

lilyng

i think you might be right...pinkish/purplish like paste. i do think it's "hum har".
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Gina
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PostPosted: Sun Feb 06, 2005 8:44 am    Post subject: Reply with quote

Rendy

its Hwee who said its pinkish and Lilyng who said its greyish lah.. coffee
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Gina

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papercook
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PostPosted: Sun Feb 06, 2005 10:06 am    Post subject: Reply with quote

Hi,

The LKK Prawn Paste we use is grey/lavender. Its smooth like cornflour in water texture.

Pink color prawn paste sounds like cincalok. Thats the one with little shrimp staring back at u. Used with lime and chilli as a dip.

Haven't used blacan before, most times we just use bottled sambal blacan.
Wat about penang hei koh. Key ingredient in penang assam laksa and used as a topping in chee cheong fun . any body use that before?
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LILYNG
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PostPosted: Tue Feb 08, 2005 2:34 am    Post subject: hum har Reply with quote

the english label on the bottle made by koon chun sauce factory hong kong is FINE SHRIMP SAUCE.

the best cincalok comes from malacca and besides making the dip, i can be used exactly like hum har.

there is also a recipe for belachan chicken too.

for the rojak i use har koh and it is black. it is also added to assam laksa. in penang chee cheong fun is served with har koh
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West Life
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PostPosted: Mon Mar 21, 2005 3:11 pm    Post subject: Re: Prawn Paste Chicken - "Har-Jiong-Kai" Reply with quote

MTan wrote:
* Now, coat the chicken wings with Tempura flour or rice flour . When oil is hot, slide it into the oil for deep frying.


HI MTan,

Just a question here, do we need to use egg to help coat the flour to the chicken?
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Gina
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PostPosted: Tue Mar 22, 2005 9:15 am    Post subject: Reply with quote

West Life

I can answer that for her.no need eggs. the chicken has already been marinated and moist..the flour will stick on easily.

not all deep fry wings recipe need eggs for coating.
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Gina

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cinderella
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PostPosted: Sat Aug 21, 2010 2:13 pm    Post subject: Re: Prawn Paste Chicken - "Har-Jiong-Kai" Reply with quote

bluestar wrote:
This is one of the kids favourite. Sorry, no pics as once it's deep-fried, it'll be gone from the plate in no time Very Happy .

Prawn Paste Chicken


12 nos. of chicken wings (cut up - drumlets & wing -ends)

Marinate sauce
1 heapful Tablespoon of prawn paste (har-jiong)
1/2 teaspoon of honey
1 Tablespoon of Chinese cooking wine
1 Tablespoon of sesame oil
1 large thumb-sized ginger - grated for the juice

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Hi bluestar, can i check with you whats the chinese cooking wine that you are using for this recipe? Can l use hua tiao jiu as the wine?

Thanks in advance!
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Gina
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PostPosted: Sat Aug 21, 2010 3:59 pm    Post subject: Reply with quote

yes. chinese cooking wine is hua tiao jiu or can be shao xing jiu.
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Gina

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Cindi
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PostPosted: Mon Aug 23, 2010 4:39 pm    Post subject: Reply with quote

I am too late to clarify Cheeky grin

I have been using these 3 ingredients:-

Ham har - greyish - used by Cantonese for marinating pork stir-fry. My grandparents used to make or buy in the market.

Cincalok - pinkish mostly use by Hokkiens for sauce - dried prawns, sliced shallots, cincakok sugar etc. - to be eaten with rice.... quite nonya kind

Har Jiong - for marinaating chicken for frying purpose.

Tastes are different.
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lynn_m
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PostPosted: Tue Aug 24, 2010 12:13 pm    Post subject: Reply with quote

cindy..
any chance to show the photo of the ham har & har jiong?
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vegiemite
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PostPosted: Tue Aug 24, 2010 10:17 pm    Post subject: Reply with quote

Here's one for har jiong : http://australia.lkk.com/product/product_index.asp?cat=5

Ange
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Cindi
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PostPosted: Wed Aug 25, 2010 9:51 pm    Post subject: Reply with quote

vegiemite,
Thanks for showing the photo here.

lynn_m,
I do not have the photo of the ham har as those were ages when my auntie cooked it with pork and were sold in the markets. It is exactly like cincalok, just the difference in color and flavor. Sorry for that.

I do not cook these days. I try to get a bottle if I go to the market.
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