tze char’s favourite: har jeong gai (prawn paste chicken) ~ highly recommended 煮炒必点：虾酱鸡 ~ 强推

on a scale of 10, this was rated 12! try it!
满分十分。。个个打了十二分！牛吧？赶紧试试

ingredients (makes 9 chicken mid wings)

9 chicken mid wings

seasoning
1 tbsp prawn paste
1 tsp sugar
1 tbsp vinegar
1 tbsp oyster sauce
1 tbsp ginger juice
1/2 tsp chicken bouillon powder
1/2 tsp sesame oil
pepper, as appropriate

batter
3 tbsp cake flour
3 tbsp potato starch
3 tbsp rice flour
1 egg
1/3 tsp baking soda

食材（可做 9只鸡中翅）

鸡中翅 9只

虾酱 1大匙
糖 1小匙
醋 1大匙
蚝油 1大匙
姜汁 1大匙
鸡粉 1/2小匙
麻油 1/2小匙
胡椒粉 适量

面糊
蛋糕粉 3大匙
土豆淀粉 3大匙
粘米粉 3大匙
鸡蛋 1颗
苏打粉 1/3小匙

Directions/做法

– wash chicken mid wings, and pat dry. add in seasoning and mix well
鸡中翅洗净、拍干水份／加入腌料、拌匀

– mix all batter ingredients together, and add into chicken. mix well
面糊食材混匀、加入鸡中翅。裹匀

cover with cling wrap, and chill for at least 8 hours
i chilled mine overnight
盖上保鲜膜，冷藏自少 8小时
我隔夜冷藏

on day of frying, bring chicken back to room temperature
heat oil over very low heat, to about 130 degrees C
炸鸡翅当天，事先将鸡翅回温
将油以小火加热至 130摄氏度

put in chicken mid wings
you will see big bubbles like that
放入鸡翅
加入鸡翅的油会先残生大泡泡

the oil temperature will lower due to the addition of the chicken
see.. bubbles are less angry ~ fry for 2 minutes
油温会因加入鸡翅而降温
看到吧。。。气泡看似温柔些了哈
炸两分钟

dish up and allow to cool for 10 mins on kitchen towel
捞起鸡翅、放到厨纸上冷却 10分钟

bring oil to a boil c. 190 degrees C over high heat
将油以大火再次加热至 190摄氏度

put in cooled chicken wings and fry till golden brown (won’t take too long!)
加入鸡翅将其翻炸至金黄色（不会太长时间哈）

remove and drain off oil on kitchen towel
捞起、沥干油分

enjoy!
享用！