How to Make Tasty 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

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..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING See Also: Baked Marmite Chicken Wings Recipe. 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. Here is how you cook that.

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

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

  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! 😋😋.

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. Cook your own prawn paste chicken at home! --- Edited by: Solomon Shot by: Solomon. Remember the last time you had Har Cheong Gai at a Zi Char stall? Cook your own prawn paste chicken SethLui.com. Yes it is a crispy fried chicken recipe from Singapore.

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