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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how 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 will be really delicious.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I have loved my whole life. They’re nice and they look wonderful.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have 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.

The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
  1. Prepare 1 kg - Chicken mid joint (approximately 15 pcs)
  2. Get 2 tablespoons - prawn paste
  3. Prepare 2 tablespoons - shao hsing wine
  4. Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
  5. Get 1 tablespoon - sesame oil
  6. Make ready 1 tablespoon - sugar (I used cane sugar)
  7. Prepare Half teaspoon - white pepper
  8. Take Corn starch / potato starch
Instructions to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
  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! 😋😋

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