Prawn Paste Chicken (or better known as fermented prawn paste chicken/Har Cheong Gai in Chinese) is one of hubby’s favourite dishes.
The main star of the marinade is the prawn paste, which is very pungent and will most definitely stink up your entire kitchen! I’d say that it takes one with an acquired taste to truly enjoy and appreciate this Asian gem of a marinade.
Hubby was pestering me for the longest time to whip this up for one of our weekend dinners at home. I was quite reluctant to mainly because the true original Prawn Paste Chicken requires deep-frying. I didn’t want to scare our helper with this dish by giving her an oily kitchen to clean up thereafter. So, I decided to do up an “oil-free” version by grilling instead of deep-frying.
Here are the steps to create this
stinky heavenly dish at home:
For this you will need:
30 pcs mid-joint chicken wings
2 tbsp prawn paste (I used Lee Kum Kee’s Fine Shrimp Sauce)
1 tsp sugar
1 tsp sesame oil
1/4 tsp oyster sauce (You can also use light soya sauce)
1 tsp shaoxing wine
- Combine all the seasoning to form a paste.
- Mix in the wings and marinade for at least an hour. (Note: Best to leave it overnight in the fridge/freezer)
- When you are ready to grill, pre-heat the oven to 180C.
- Line up the marinated chicken onto an oven tray. Coat the remaining of the sauce generously on all mid-joint wing pieces.
- Cook for 30 minutes. Then, turn over the wings and lower the temperature to 150C for a further 20 minutes.
- Turn off the oven and let the wings cool down.
- Serve and enjoy!