Step-by-Step Guide to Prepare Mario Batali 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. 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 popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I’ve loved my entire life.

To begin with this recipe, we must 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 that.

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

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