Recipe: Tasty 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 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.

If you have never tasted har jiong gai before, the idea of marinating chicken in a paste that is made with fermented ground shrimp that has been mixed with But if you have eaten har jiong gai any time in the past, you'd know that it is not just delicious, it is addictive. Har jiong gai tastes like nothing else. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. 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

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

We're glad to say that we are damn proud of our recipe, it's. Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so that the wing packs a punch full of flavour. I'll be sharing my recipe for this dish, so you can now easily whip up a tasty plate of har cheong gai at home!.chicken (har cheong gai 虾酱鸡).

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! 😋😋.

In a mixing bowl, combine shrimp. For other uses of shrimp paste, I frequently add it to my stir-fries and especially fried rice (just a small tsp will. 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 grey - oh yum! - and the label on the bottle said, so reassuringly The first time I made har cheong gai was several years ago with a recipe from Lee Kum Kee.