Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites food recipes. This time, I’m 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 is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I have loved my whole life.
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.
To begin with this particular recipe, we have to 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.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Prepare 1 kg - Chicken mid joint (approximately 15 pcs)
- Make ready 2 tablespoons - prawn paste
- Get 2 tablespoons - shao hsing wine
- Take 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Make ready 1 tablespoon - sesame oil
- Make ready 1 tablespoon - sugar (I used cane sugar)
- Take Half teaspoon - white pepper
- Get 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!
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! 😋😋
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.
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 am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
