Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. 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. Prawn Paste Chicken is one of the all time tze char dishes for many, myself included.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I have loved my entire life.
To begin with this particular recipe, we must first 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)
- Make ready 2 tablespoons - prawn paste
- Prepare 2 tablespoons - shao hsing wine
- Prepare 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Take 1 tablespoon - sesame oil
- Prepare 1 tablespoon - sugar (I used cane sugar)
- Make ready Half teaspoon - white pepper
- Prepare Corn starch / potato starch
In another large mixing bowl, combine plain flour, potato starch, bicarbonate of soda, baking powder Repeat the frying process until all wings are cooked. Plate up and serve with a squeeze of lime juice. 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! 😋😋
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! Regular batter is replaced with a special shrimp paste batter, so. 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..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡).
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