Step-by-Step Guide to Make Ultimate 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Favorite 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Lettuce wraps. These mike delightfully delicious lunch snacks as well as the filling can be prepared in advance, which renders just re-heating the filling and wrap when you're prepared to eat. This is a fun lunch to talk with your little ones and it teaches them that lettuce is far more versatile than people often give it credit for being. Some individuals choose to choose some teriyaki motivated satisfying; my family likes taco inspired fillings for the lettuce rolls. You're perfectly free to think of a favorite satisfying of one's personal.

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As for the number of servings that can be served to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is 4 to 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to 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 can achieve it.

Ingredients and spices that need to be Prepare to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:

1. 1 kg - Chicken mid joint (approximately 15 pcs)
2. 2 tablespoons - prawn paste
3. 2 tablespoons - shao hsing wine
4. 1 tablespoon - Oyster sauce (I used mushroom sauce)
5. 1 tablespoon - sesame oil
6. 1 tablespoon - sugar (I used cane sugar)
7. Half teaspoon - white pepper
8. Corn starch / potato starch

Steps to make 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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So that's going to wrap it up with this exceptional food How to Make Quick 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!