Har Cheong Gai with a Guyanese Twist

Ingredients

In this Guyanese adaptation of Har Cheong Gai, we infuse the dish with the vibrant flavors of the Caribbean. We incorporate traditional Guyanese herbs and spices such as thyme, scallions, and Scotch bonnet peppers to give the dish a unique twist. Additionally, we serve it with a tangy tamarind sauce, which complements the flavors perfectly. We alse have the original recipe for Har cheong gai, so you can check it out.

• 500g (1.1 lb) chicken wings 500g (1.1 lb) chicken wings
• 2 tablespoons shrimp paste 2 tablespoons shrimp paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 2 scallions, chopped 2 scallions, chopped
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• Vegetable oil, for frying Vegetable oil, for frying
• Tamarind sauce, for serving Tamarind sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the shrimp paste, minced garlic, soy sauce, oyster sauce, brown sugar, thyme leaves, chopped scallions, and minced Scotch bonnet pepper.
2. 2.
   Add the chicken wings to the bowl and mix well, ensuring each piece is coated with the marinade. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Carefully add the marinated chicken wings to the hot oil and fry until golden brown and crispy, about 8-10 minutes.
5. 5.
   Remove the chicken wings from the oil and drain on a paper towel-lined plate to remove excess oil.
6. 6.
   Serve the Har Cheong Gai with a side of tangy tamarind sauce for dipping.

Treat your ingredients with care...

• Shrimp paste — Shrimp paste has a strong aroma, so make sure to use it sparingly. It adds a unique umami flavor to the dish, but too much can overpower the other ingredients.

Tips & Tricks

• For an extra kick of heat, add more minced Scotch bonnet pepper to the marinade.
• Serve the Har Cheong Gai with a side of steamed rice and a refreshing cucumber salad for a complete meal.
• If you don't have access to shrimp paste, you can substitute it with fish sauce for a similar umami flavor.

Serving advice

Serve the Har Cheong Gai as a main dish alongside steamed rice and a side of tangy tamarind sauce for dipping. Garnish with fresh thyme leaves and sliced scallions for an added touch of freshness.

Presentation advice

Arrange the crispy chicken wings on a platter, garnish with fresh herbs, and drizzle the tamarind sauce over the top. Serve with a side of steamed rice and a colorful salad to create an enticing and vibrant presentation.