烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING! A quick and easy dinner that is ready in under 20 minutes! 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. We're glad to say that we are damn proud of our recipe, it's. Prawn Paste Chicken or Har Cheong Gai is a standard item on the menus of all Zi Char stalls.
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 with 8 Ingredients and 6 steps. See the following guide!
Ingredients for 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- 1 kg - Chicken mid joint (approximately 15 pcs).
- 2 tablespoons - prawn paste.
- 2 tablespoons - shao hsing wine.
- 1 tablespoon - Oyster sauce (I used mushroom sauce).
- 1 tablespoon - sesame oil.
- 1 tablespoon - sugar (I used cane sugar).
- Half teaspoon - white pepper.
- 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.
Step by step how to cook 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).
- 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!