Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites food recipes. This time, I will make it a bit unique. 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 current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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 it.

The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:

1. Make ready 1 kg - Chicken mid joint (approximately 15 pcs)
2. Make ready 2 tablespoons - prawn paste
3. Prepare 2 tablespoons - shao hsing wine
4. Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
5. Take 1 tablespoon - sesame oil
6. Prepare 1 tablespoon - sugar (I used cane sugar)
7. Prepare Half teaspoon - white pepper
8. Take 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! 😋😋

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