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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

Before you jump to 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. To cook 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying you need 8 ingredients and 6 steps. Here is how you achieve that.

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

Easy and healthy home cooking recipe. See more ideas about air fryer, food, fryer. Take the chicken out using a slotted spoon or spider skimmer. Leave the chicken to drain on the skimmer or large metal sieve. While the wok is still hot, add in the garlic and onion, stir fry till onion has softened a bit.

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