Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I’ve loved my whole life.
The Cze Char Great Master passed down his recipes to start their "Hong Kong Street" restaurants. Owner of Hong Kong Street Chun Kee, Ah Yao, was one of them. Deep Fried "Har Cheong Gai" or Prawn Paste Chicken is their Signature dish. See more ideas about Food, Recipes, Ethnic recipes.
To get started with this recipe, we have to first prepare a few components. 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.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Take 1 kg - Chicken mid joint (approximately 15 pcs)
- Make ready 2 tablespoons - prawn paste
- Prepare 2 tablespoons - shao hsing wine
- Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Prepare 1 tablespoon - sesame oil
- Make ready 1 tablespoon - sugar (I used cane sugar)
- Take Half teaspoon - white pepper
- Prepare Corn starch / potato starch
Crispy and delicious Oven Baked Prawn Paste Chicken 烤虾酱鸡（免油炸）- Har Cheong Gai, Zi Char favourite prawn paste chicken, baked instead of deep fried. Easy and healthy home cooking recipe. See more ideas about recipes, food, ethnic recipes. See more ideas about hong kong food restaurants, hong kong food, restaurant recommendations.
Steps to make 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! 😋😋
See more ideas about recipes, food, ethnic recipes. See more ideas about hong kong food restaurants, hong kong food, restaurant recommendations. Lucky Peach Dim Sum Field Guide - PDF Free Download. . Home. "African Chicken" (Macau) Take the chicken out using a slotted spoon or spider skimmer. Leave the chicken to drain on the skimmer or large metal sieve.
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