I had always thought of shrimp paste chicken as a Cantonese dish, until I tasted it at hawker centres in Singapore and Malaysia. The Cantonese version typically uses a whole chicken cut into small pieces while in Malaysia and Singapore it tends to be made with the wings only.This recipe uses the Cantonese flavours I love in the dish, but with wings. There are also two styles of coating – a plain starch one, which I prefer, or a thicker, airier one incorporating baking soda and egg white, like…
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