Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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 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)
- Prepare 1 tablespoon - sesame oil
- Get 1 tablespoon - sugar (I used cane sugar)
- Prepare Half teaspoon - white pepper
- Prepare Corn starch / potato starch
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)
1. 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! 😋😋
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