HAR CHEONG GAI / PRAWN PASTE CHICKEN

By That Bloody Botak

 HAR CHEONG GAI


This is one of my dad's favorite! Whenever we're at a zhi char place, 9 out of 10 times we'll see this on the table. What can I say? It's really good! This is one of those things that u can make in bulk, use whatever u want and freeze the rest for another time! So here's how we make it.

Ingredients

2 tablespoons prawn paste 

1 tablespoon oyster sauce 

1 tablespoon sesame seed oil 

1 tablespoon Chinese rice wine 

1 teaspoon white pepper 

8 whole chicken wings, cut into two 

6 tablespoons potato starch 

6 tablespoons wheat flour 

1 teaspoon baking powder 

1 egg 

Some oil for deep frying 


Method 

Marinade the chicken with prawn paste, oyster sauce, sesame seed oil, rice wine and white pepper for a minimum of 5hrs for all the goodness to get into the wings 

Mix the flour, starch, baking powder and eggs with water to form a batter 

Heat up a pot of oil 

When the oil is hot, start frying the wings. Do not over fill the pot as the temperature inside will drop 

The chicken is ready when it's golden brown 

Let the oil drip off the chicken and it's ready to serve 



Man! This is one thing I can never get enough of! Time for me to finish this off and fry another batch! Try it!

Enjoy everyone, and stay safe!











These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beate...
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry t...
Read more