烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING - Family members warmth and closeness is often obtained in easy approaches. 1 of them is cooking and serving food for the household. As a housewife, not surprisingly you do not would like to miss a meal together proper? Cuisine may also be the important to a happy family, lots of really feel homesick for the reason that their cooking has been identified elsewhere.
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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 popular of current trending meals on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I've loved my whole life. They're nice and they look wonderful.
To begin with this particular recipe, we must first 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.
Composition needed to make 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
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. 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!
Steps to cook 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! 😋😋
Regular batter is replaced with a special shrimp paste batter, so. 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. 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.
So that is going to wrap it 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'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
