Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's. Remember the last time you had Har Cheong Gai at a Zi Char stall?
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Take 1 kg - Chicken mid joint (approximately 15 pcs)
- Make ready 2 tablespoons - prawn paste
- Get 2 tablespoons - shao hsing wine
- Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Prepare 1 tablespoon - sesame oil
- Get 1 tablespoon - sugar (I used cane sugar)
- Make ready Half teaspoon - white pepper
- Make ready Corn starch / potato starch
But I try not to have I use this for baking chicken, checking oil temperature and cooking sugar for candy making. One thing IeatIshoot shared on his prawn paste chicken recipe too was how to do double frying and. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! In another large mixing bowl, combine plain flour, potato starch, bicarbonate of soda, baking powder Repeat the frying process until all wings are cooked.
Steps to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below)
- Pour it over the mid joints, massage and marinate well recommended to marinate over 1 night
- Preheat oven 200degree Celsius
- Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess)
- Baked till it turns golden brown and crispy
- Enjoy! 😋😋
Plate up and serve with a squeeze of lime juice. Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱 The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly" Air-fried Prawn Paste Chicken Recipe (above). See Also: Baked Marmite Chicken Wings Recipe. Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong).
So that is going to wrap this up for this exceptional food 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
