Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I have loved my whole life.
Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. 蝦醬蒸豬肉 Steamed Pork Belly With Shrimp Paste. Remember the last time you had Har Cheong Gai at a Zi Char stall? Cook your own prawn paste chicken at home! 蝦醬脆炸雞翼 鹹香脆可口 Crispy Fried Chicken wing with Shrimp Paste. #HarCheongGai Har cheong gai/ Prawn Paste Chicken.
To begin 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 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)
- Prepare 2 tablespoons - prawn paste
- Get 2 tablespoons - shao hsing wine
- Prepare 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Get 1 tablespoon - sesame oil
- Prepare 1 tablespoon - sugar (I used cane sugar)
- Take Half teaspoon - white pepper
- Take Corn starch / potato starch
Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. 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. Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken!
Instructions 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! 😋😋
Regular batter is replaced with a special shrimp paste batter, so. 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. One thing IeatIshoot shared on his prawn paste chicken recipe too was how to do double frying and. 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.
So that’s going to wrap this up for this special food 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
