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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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 can achieve that.

The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
  1. Take 1 kg - Chicken mid joint (approximately 15 pcs)
  2. Make ready 2 tablespoons - prawn paste
  3. Take 2 tablespoons - shao hsing wine
  4. Take 1 tablespoon - Oyster sauce (I used mushroom sauce)
  5. Get 1 tablespoon - sesame oil
  6. Prepare 1 tablespoon - sugar (I used cane sugar)
  7. Prepare Half teaspoon - white pepper
  8. Prepare Corn starch / potato starch
Steps to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
  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! 😋😋

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 your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!