Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. It is one of my favorites. This time, I am going to make it a little 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. 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.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Prepare 1 kg - Chicken mid joint (approximately 15 pcs)
- Take 2 tablespoons - prawn paste
- Make ready 2 tablespoons - shao hsing wine
- Get 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Make ready 1 tablespoon - sesame oil
- Prepare 1 tablespoon - sugar (I used cane sugar)
- Get Half teaspoon - white pepper
- Make ready Corn starch / potato starch
One thing IeatIshoot shared on his prawn paste chicken recipe too was how to do double frying and. 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). Crispy, battered, fried chicken wings that are finger licking good!
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! 😋😋
Here's the perfect recipe for making 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. 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.
So that is going to wrap this up with this exceptional food 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
