Hello everybody, it’s Brad, welcome to my recipe site. 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 little bit unique. This will be really delicious.
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.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Get 1 kg - Chicken mid joint (approximately 15 pcs)
- Prepare 2 tablespoons - prawn paste
- Make ready 2 tablespoons - shao hsing wine
- Take 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Prepare 1 tablespoon - sesame oil
- Take 1 tablespoon - sugar (I used cane sugar)
- Make ready 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. 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.
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! 😋😋
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. What I had was har cheong, a liquid prawn paste made in Hong Kong. It was a very appetizing The first time I made har cheong gai was several years ago with a recipe from Lee Kum Kee. If there's a favourite fried chicken in Singapore, my guess is it's HCG, not KFC.
So that’s going to wrap this up with this exceptional food 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
