Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. It is one of my favorites. For mine, I will make it a bit tasty. 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Make ready 1 kg - Chicken mid joint (approximately 15 pcs)
- Make ready 2 tablespoons - prawn paste
- Make ready 2 tablespoons - shao hsing wine
- Take 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Get 1 tablespoon - sesame oil
- Get 1 tablespoon - sugar (I used cane sugar)
- Take Half teaspoon - white pepper
- Make ready Corn starch / potato starch
Crispy on the outside and succulent on the Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so. The way to make Har Cheong Gai is unique amongst other fried chicken recipes in that the chicken is not just marinated first and then either dipped into a batter or dusted with a flour mixture before deep frying..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings.
Instructions
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! 😋😋
In fact, I find it very hard to resist this local dish of fried prawn paste chicken that we call har cheong gai in the Cantonese dialect. 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. Prawn Paste Chicken is one of the all time tze char dishes for many, myself included. But I try not to have I use this for baking chicken, checking oil temperature and cooking sugar for candy making.
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