Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare 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’m gonna make it a bit tasty. This will be really delicious.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. 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.
To begin with this recipe, we must 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)
- Get 2 tablespoons - prawn paste
- Get 2 tablespoons - shao hsing wine
- Prepare 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Get 1 tablespoon - sesame oil
- Get 1 tablespoon - sugar (I used cane sugar)
- Take Half teaspoon - white pepper
- Get Corn starch / potato starch
Instructions 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! 😋😋
So that’s going to wrap this up with this exceptional food 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
