Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Recipe. 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?
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 achieve that.
Ingredients of 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING
- Prepare 1 kg of - Chicken mid joint (approximately 15 pcs).
- You need 2 tablespoons of - prawn paste.
- Make ready 2 tablespoons of - shao hsing wine.
- Prepare 1 tablespoon of - Oyster sauce (I used mushroom sauce).
- Prepare 1 tablespoon of - sesame oil.
- It’s 1 tablespoon of - sugar (I used cane sugar).
- It’s Half of teaspoon - white pepper.
- It’s of Corn starch / potato starch.
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.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!
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING instructions
- 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! 😋😋.
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.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.
Regular batter is replaced with a special shrimp paste batter, so.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.What I had was har cheong, a liquid prawn paste made in Hong Kong.It was a very appetizing The first time I made har cheong gai was several years ago with a recipe from Lee Kum Kee.If there's a favourite fried chicken in Singapore, my guess is it's HCG, not KFC.
