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Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.
You may prefer preparing food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. Many people incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is specifically effective when it’s full before a cycle is started. Conserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.
As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is pretty easy to live green, of course. It’s concerning being sensible, most of the time.
We hope you got benefit from reading it, now let’s go back to 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. You can cook 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Take 1 kg - Chicken mid joint (approximately 15 pcs)
- Take 2 tablespoons - prawn paste
- Provide 2 tablespoons - shao hsing wine
- Take 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Take 1 tablespoon - sesame oil
- Provide 1 tablespoon - sugar (I used cane sugar)
- Provide 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! 😋😋
Here's the perfect recipe for making zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so.
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