Chicken with Shrimp Paste

Name: Chicken with Shrimp Paste
Yield: Serves 4
Cuisine: China
Ingredients: shredded spring onion and chopped fresh red chilli, to garnish; shredded spring onion and chopped fresh red chilli, to garnish; chilli dipping sauce, to serve; 10 ml/2 tsp sugar; 115 g/4 oz/1 cup cornflour/cornstarch; 115 g/4 oz/1 cup cornflour/cornstarch; vegetable oil for deep-frying; 30 ml/2 tbsp ground coriander; 30 ml/2 tbsp water; 5 ml/1 tsp ground black pepper; 5 ml/1 tsp ground turmeric; 20 g/¾ oz shrimp paste; 450 g/1 lb boneless chicken thighs

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This new dish is an innovation that draws on Singaporean cooking elements in its use of shrimp paste, ground coriander and turmeric. These ingredients are generally unknown in southern Chinese cooking but have been adopted with enthusiasm in recent years as they add an extra savoury note to a simple dish.

Ingredients

450 g/1 lb boneless chicken thighs
20 g/¾

Asia
China
Main course
Gluten-free

Method

Rinse the chicken thighs under cold running water and pad dry with kithcen paper. Cut each into 2–3 pieces.
Put the shrimp paste in a small bowl and add the water. Mash well to mix, then add the ground coriander and turmeric along with the pepper and sugar. Mix to a smooth paste.
Spread out the cornflour in a shallow bowl.
Rub the paste all