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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, har cheong gai | shrimp paste chicken burger. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Har Cheong Gai

To get started with this recipe, we must prepare a few components. You can have 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. Take Chicken Patties:
  2. Prepare 300 g Skinless Boneless Chicken Thigh,
  3. Make ready 1.5 TBSP Granulated Sugar,
  4. Prepare 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
  5. Prepare 4 TBSP Tapioca Starch,
  6. Prepare 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. Make ready Pinch White Pepper,
  13. Make ready Pinch Dried Mushroom Powder,
  14. Prepare Burger:
  15. Make ready Canola / Peanut / Vegetable Oil, For Frying
  16. Make ready 1 Red Onion Finely Sliced,
  17. Prepare Pinch Granulated Sugar,
  18. Get Pinch Sea Salt,
  19. Prepare Pinch Black Pepper,
  20. Make ready 1 Handful Fresh Coriander Coarsely Chopped,
  21. Get 3 TBSP Sriracha,
  22. Make ready 3 TBSP Kewpie Mayo,
  23. Get 4 Steamed Bao,

I dedicate this burger to a chef whom I have learn so much from, Chef Loh Mun Hon. Har cheong gai is Singapore's answer to plain ol' fried chicken - and a way more scrumptious one, in our opinion. Chicken wings marinated in fermented shrimp paste add up to one umami-packed. Har Cheong Gai is first marinated and then dipped into a batter or dusted with a flour mixture and left to marinade overnight before deep frying it the following day.

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.

Chicken wings marinated in fermented shrimp paste add up to one umami-packed. Har Cheong Gai is first marinated and then dipped into a batter or dusted with a flour mixture and left to marinade overnight before deep frying it the following day. WARNING: The moment you open the bottle of Shrimp Paste, the smell will "stink up" the whole house so ensure that you close all the rooms' doors and open your windows. Get this recipe on the next page >> 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!) - yet it lends such a genius touch of savoury.

So that’s going to wrap it up with this special food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!