Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai). Although I must say that these wings are best if deep-fried, I know many of..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.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must 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 can achieve 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)
- Make ready 2 tablespoons - prawn paste
- Prepare 2 tablespoons - shao hsing wine
- Take 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Take 1 tablespoon - sesame oil
- Make ready 1 tablespoon - sugar (I used cane sugar)
- Make ready Half teaspoon - white pepper
- Prepare Corn starch / potato starch
Regular batter is replaced with a special shrimp paste batter, so. 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. There are many Tze Char places in Singapore that cook home-cooked meals at very affordable prices and delicious too! I miss all these food stalls at the.
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! 😋😋
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. Cook your own prawn paste chicken at home! — Edited by: Solomon Shot by: Solomon. Remember the last time you had Har Cheong Gai at a Zi Char stall? Cook your own prawn paste chicken SethLui.com. Yes it is a crispy fried chicken recipe from Singapore.
So that’s going to wrap it 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’m sure 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, friends and colleague. Thanks again for reading. Go on get cooking!
