Recipe: The Best 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

Tasty Chicken Recipes

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING - 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. Prawn Paste Chicken or Har Cheong Gai is a standard item on the menus of all Zi Char stalls.

How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.

Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING recipes below.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING 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. 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! You can cook 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING using 8 ingredients and 6 steps.

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

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

Regular batter is replaced with a special shrimp paste batter, so. 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! I miss all these food stalls at the.

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

  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! 😋😋.

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Easy 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Recipes - 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 Your first whiff of har cheong might make you think of rotting rats, or a mortuary with no power supply. There wasn't a single piece of chicken left. If there's a favourite fried chicken in Singapore.

I believe you can make great and tasty 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!