烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai). Although I must say that these wings are best if deep-fried, I know many of. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local.
If ever there is a national fried chicken dish, this will be it.
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.
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 achieve that.
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).
- Prepare 2 tablespoons of - prawn paste.
- It's 2 tablespoons of - shao hsing wine.
- Prepare 1 tablespoon of - Oyster sauce (I used mushroom sauce).
- It's 1 tablespoon of - sesame oil.
- Prepare 1 tablespoon of - sugar (I used cane sugar).
- Prepare Half of teaspoon - white pepper.
- It's of Corn starch / potato starch.
Like this much loved Singaporean dish, deep-fried prawn paste chicken or har cheong gai in Cantonese. Granted, there will always be people on The paste we use here for making prawn paste chicken is more like a thick marinade or sauce. On the other hand, though belacan is also made from. 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.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING step by step
- 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! 😋😋.
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. If you have never tasted har jiong gai before, the idea of marinating chicken in a paste that is made with fermented ground shrimp that has been mixed with But if you have eaten har jiong gai any time in the past, you'd know that it is not just delicious, it is addictive. Har jiong gai tastes like nothing else. Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken!