烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) – NO FRYING. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. 蝦醬蒸豬肉 Steamed Pork Belly With Shrimp Paste. Remember the last time you had Har Cheong Gai at a Zi Char stall? Cook your own prawn paste chicken at home! 蝦醬脆炸雞翼 鹹香脆可口 Crispy Fried Chicken wing with Shrimp Paste. #HarCheongGai Har cheong gai/ Prawn Paste Chicken.
Regular batter is replaced with a special shrimp paste batter, so. 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..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). 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.
Ingredients of 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) – NO FRYING
- Prepare 1 kg of – Chicken mid joint (approximately 15 pcs).
- You need 2 tablespoons of – prawn paste.
- Prepare 2 tablespoons of – shao hsing wine.
- It’s 1 tablespoon of – Oyster sauce (I used mushroom sauce).
- It’s 1 tablespoon of – sesame oil.
- It’s 1 tablespoon of – sugar (I used cane sugar).
- Prepare Half of teaspoon – white pepper.
- You need of Corn starch / potato starch.
Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. 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. Prawn Paste Chicken is one of the all time tze char dishes for many, myself included. But I try not to have I use this for baking chicken, checking oil temperature and cooking sugar for candy making.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) – NO FRYING instructions
- 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! 😋😋.
One thing IeatIshoot shared on his prawn paste chicken recipe too was how to do double frying and. 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 The first time I made har cheong gai was several years ago with a recipe from Lee Kum Kee. If there's a favourite fried chicken in Singapore, my guess is it's HCG, not KFC.