Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
For other uses of shrimp paste, I frequently add it to my stir-fries and especially fried rice (just a small tsp will. 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..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡).
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, 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 fantastic.
To begin with this 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.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Take 1 kg - Chicken mid joint (approximately 15 pcs)
- Get 2 tablespoons - prawn paste
- Prepare 2 tablespoons - shao hsing wine
- Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Take 1 tablespoon - sesame oil
- Take 1 tablespoon - sugar (I used cane sugar)
- Make ready Half teaspoon - white pepper
- Take Corn starch / potato starch
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. 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.
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! 😋😋
Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). · This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! #PassionMadePossible. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve an absolutely.
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