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烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING
Introduce
Ingredient
Food ration :
4 to 5 servings
2 tablespoons
- prawn paste
2 tablespoons
- shao hsing wine
1 tablespoon
- Oyster sauce (I used mushroom sauce)
1 tablespoon
- sesame oil
1 tablespoon
- sugar (I used cane sugar)
Cooking instructions
* Step 1
Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below)
* Step 2
Pour it over the mid joints, massage and marinate well *recommended to marinate over 1 night*
* Step 3
Preheat oven 200degree Celsius
* Step 4
Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess)
* Step 5
Baked till it turns golden brown and crispy
* Step 6
Enjoy! 😋😋
Note: if there is a photo you can click to enlarge it
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