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We hope you got benefit from reading it, now let’s go back to 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. To make 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying you need 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Get 1 kg - Chicken mid joint (approximately 15 pcs)
- You need 2 tablespoons - prawn paste
- Take 2 tablespoons - shao hsing wine
- Take 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Take 1 tablespoon - sesame oil
- You need 1 tablespoon - sugar (I used cane sugar)
- Get Half teaspoon - white pepper
- Use Corn starch / potato starch
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! 😋😋
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. 蝦醬拌飯是一道泰國傳統的經典美味，也是一道很受歡迎的菜色料理~邀您一同來"TAI-THAI台泰"品嘗經典! Shrimp paste rice is a classic of Thai traditional cuisine. It's a very popular and delicious dishes in Thailand. Invite you to "TAI-THAI " taste the classic!
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