Serious Eats: Recipes

Prawn Paste Chicken

[Photograph: Yvonne Ruperti]

Notes: The bone-in chicken for this recipe is hacked into pieces to allow for quick frying. To prepare the chicken pieces, first follow the Serious Eats method for breaking down a whole chicken for 8 pieces. Separate wings from legs. Follow instructions in step 1 for the final breakdown. Har cheong is Chinese fermented shrimp paste. It can be found in your local Asian market. I used Lee Kum Kee shrimp paste sauce, which is slightly different than the blocks of belachan, as it's aroma is much more pungent and has the consistency of pudding. Chili sauce can also be purchased in your local Asian market.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), also available at Barnes & Noble, IndieBound, Powell's, and The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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