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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious. Shrimp Paste Chicken Burger is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Har Cheong Gai

Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Learn how to make Prawn Paste Chicken Burger (Har Cheong Gai Burger 虾酱鸡汉堡). Crispy on the outside and juicy on the inside. Meet the burger of your dreams.

To get started 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 that.

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

The chicken pieces, usually mid-section of chicken wings are marinated in. 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. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight.

Steps 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. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!

So that’s going to wrap it up with this exceptional food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!