Recipe of Mario Batali 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. 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. Prepare - Chicken mid joint (approximately 15 pcs)
2. Take - prawn paste
3. Get - shao hsing wine
4. Prepare - Oyster sauce (I used mushroom sauce)
5. Make ready - sesame oil
6. Prepare - sugar (I used cane sugar)
7. Take teaspoon - white pepper
8. Prepare 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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