Easiest Way to Prepare Delicious 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai). Although I must say that these wings are best if deep-fried, I know many of. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING 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). 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. 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 cook that.

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

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

Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱 The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly" Air-fried Prawn Paste Chicken Recipe (above). See Also: Baked Marmite Chicken Wings Recipe. 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!

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING step by step

  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! 😋😋.

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! Regular batter is replaced with a special shrimp paste batter, so. With Har Cheong Gai, the batter added to the marinade right at the beginning and then the chicken left to marinade overnight.

Subscribe to receive free email updates:

0 Response to "Easiest Way to Prepare Delicious 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING"

Post a Comment

close