Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious. Shrimp Paste Chicken Burger is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Shrimp Paste Chicken Burger is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. 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:
- Make ready Chicken Patties:
- Take 300 g Skinless Boneless Chicken Thigh,
- Get 1.5 TBSP Granulated Sugar,
- Make ready 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
- Make ready 4 TBSP Tapioca Starch,
- Get 1 TBSP Rice Flour,
- Prepare 1 TBSP Shao Xing / Hua Diao Wine,
- Get 1 TBSP Oyster Sauce,
- Make ready 1 TBSP Light Soy Sauce,
- Make ready 1 Egg Lightly Beaten,
- Prepare Pinch Sea Salt,
- Make ready Pinch White Pepper,
- Take Pinch Dried Mushroom Powder,
- Take Burger:
- Prepare Canola / Peanut / Vegetable Oil, For Frying
- Take 1 Red Onion Finely Sliced,
- Get Pinch Granulated Sugar,
- Make ready Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- Prepare 1 Handful Fresh Coriander Coarsely Chopped,
- Make ready 3 TBSP Sriracha,
- Take 3 TBSP Kewpie Mayo,
- Prepare 4 Steamed Bao,
Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it! Here's the perfect recipe for making zi char style crispy prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy Like this much loved Singaporean dish, deep-fried prawn paste chicken or har cheong gai in Cantonese. Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local.
Steps to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao.
- 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.
- 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.
- 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.
- 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.
- 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.
- Saute to combine well.
Turn the heat down to low.
Saute constantly until the onions are caramelized, about 30 mins.
Transfer into a bowl.
- Add in coriander.
Toss to combine well.
Set aside.
In a small bowl, add Sriracha and mayo.
Stir to combine well.
- Set aside.
Slice the bao into halves lengthwise.
Spread the Sriracha mayo sauce on all halves.
Place the chicken patties on the bottom bao.
- Top it off with the caramelized onion mixture.
Close the burger with the top bao.
Serve immediately.
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. Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child. 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.
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