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烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most favored of current trending meals on earth. It's appreciated by millions daily. It is simple, it is 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 are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. 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 cook it.
Ingredients needed to cook 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- 1 kg - Chicken mid joint (approximately 15 pcs)
- 2 tablespoons - prawn paste
- 2 tablespoons - shao hsing wine
- 1 tablespoon - Oyster sauce (I used mushroom sauce)
- 1 tablespoon - sesame oil
- 1 tablespoon - sugar (I used cane sugar)
- Half teaspoon - white pepper
- Corn starch / potato starch
Khao Man Gai(Chicken on rice) Khao Mu Daeng ( Thai Red Pork on Rice) Khao Op Mor Din (Baked Rice in Earthenware Pot). (Fried Chicken Gizzard and Liver) Sambal Goreng Buncis.
Steps 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! 😋😋
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