Har Cheong Gai | Shrimp Paste Chicken Burger
Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious. Shrimp Paste Chicken Burger is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Har Cheong Gai

To begin with this particular recipe, we must prepare a few ingredients. You can cook har cheong gai | shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:
  1. Make ready Chicken Patties:
  2. Get 300 g Skinless Boneless Chicken Thigh,
  3. Get 1.5 TBSP Granulated Sugar,
  4. Get 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
  5. Prepare 4 TBSP Tapioca Starch,
  6. Prepare 1 TBSP Rice Flour,
  7. Make ready 1 TBSP Shao Xing / Hua Diao Wine,
  8. Prepare 1 TBSP Oyster Sauce,
  9. Prepare 1 TBSP Light Soy Sauce,
  10. Prepare 1 Egg Lightly Beaten,
  11. Get Pinch Sea Salt,
  12. Make ready Pinch White Pepper,
  13. Get Pinch Dried Mushroom Powder,
  14. Get Burger:
  15. Prepare Canola / Peanut / Vegetable Oil, For Frying
  16. Take 1 Red Onion Finely Sliced,
  17. Take Pinch Granulated Sugar,
  18. Make ready Pinch Sea Salt,
  19. Prepare Pinch Black Pepper,
  20. Get 1 Handful Fresh Coriander Coarsely Chopped,
  21. Make ready 3 TBSP Sriracha,
  22. Make ready 3 TBSP Kewpie Mayo,
  23. Take 4 Steamed Bao,

We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve. With Har Cheong Gai, the batter added to the marinade right at the beginning and then the chicken Perhaps it makes it easier for the Cze Char Chef bring out the whole box of pre-marinated chicken She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp. Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child.

Instructions to make Har Cheong Gai | Shrimp Paste Chicken Burger:
  1. Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao.
  2. Prepare the chicken patties. - - Slice the chicken thigh into 4 equal pieces. - - In a shallow bowl, add the rest of the ingredients. - - Stir to combine well and until the sugar has dissolved.
  3. Add in the chicken. - - Coat the chicken well with the batter. - - Cover with cling film and marinade in the fridge overnight. - - Prepare a dutch oven with 2 inches of oil over medium heat.
  4. To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.* - - Using a pair of tongs, gently drop the chicken into the oil away from you. - - *Do not discard the marinade.*
  5. Spoon some of the marinade over the chicken to create a crispy skirt. - - Deep fried until golden brown on both sides. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper.
  6. Assemble the burger. - - In a skillet over medium heat, add in about 2 TBSP of oil. - - Once oil is heated up, add in onion. - - Season with sugar, salt and pepper.
  7. Saute to combine well. - - Turn the heat down to low. - - Saute constantly until the onions are caramelized, about 30 mins. - - Transfer into a bowl.
  8. Add in coriander. - - Toss to combine well. - - Set aside. - - In a small bowl, add Sriracha and mayo. - - Stir to combine well.
  9. Set aside. - - Slice the bao into halves lengthwise. - - Spread the Sriracha mayo sauce on all halves. - - Place the chicken patties on the bottom bao.
  10. Top it off with the caramelized onion mixture. - - Close the burger with the top bao. - - Serve immediately.

Their har cheong gai is a little bit on the costly side. Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱鸡) is one of my favourite local zi char dish. The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly", pungent and will stink up your kitchen (you have been warned. The first time I made har cheong gai was several years ago with a recipe from Lee Kum Kee. Marinated with just har cheong and a wee bit of sugar, the chicken was way too salty.

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