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The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Use 1 kg - Chicken mid joint (approximately 15 pcs)
- Use 2 tablespoons - prawn paste
- You need 2 tablespoons - shao hsing wine
- Use 1 tablespoon - Oyster sauce (I used mushroom sauce)
- You need 1 tablespoon - sesame oil
- Use 1 tablespoon - sugar (I used cane sugar)
- Use Half teaspoon - white pepper
- You need Corn starch / potato starch
Instructions to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below)
- Pour it over the mid joints, massage and marinate well recommended to marinate over 1 night
- Preheat oven 200degree Celsius
- Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess)
- Baked till it turns golden brown and crispy
- Enjoy! 😋😋
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