Perfect 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

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烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Prawn Paste Chicken or Har Cheong Gai is a standard item on the menus of all Zi Char stalls. If ever there is a national fried chicken dish, this will be it. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local.

See Also: Baked Marmite Chicken Wings Recipe..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. 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. Before preparing the dish, I have done some research on how to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING easily with yummy taste. 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 achieve that.

Perfect 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Recipe Ingredients

1. Prepare 1 kg of - Chicken mid joint (approximately 15 pcs).
2. Prepare 2 tablespoons of - prawn paste.
3. Prepare 2 tablespoons of - shao hsing wine.
4. You need 1 tablespoon of - Oyster sauce (I used mushroom sauce).
5. Prepare 1 tablespoon of - sesame oil.
6. It's 1 tablespoon of - sugar (I used cane sugar).
7. You need Half of teaspoon - white pepper.
8. It's of Corn starch / potato starch.

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. 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.

How to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING from scracth

1. Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below).
2. Pour it over the mid joints, massage and marinate well *recommended to marinate over 1 night*.
3. Preheat oven 200degree Celsius.
4. Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess).
5. Baked till it turns golden brown and crispy.
6. Enjoy! 😋😋.

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. 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?