Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious. Shrimp Paste Chicken Burger is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Shrimp Paste Chicken Burger is something that I’ve loved my whole life.
Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style. The recipe for har cheong gai differs from other fried.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook har cheong gai | shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Prepare Chicken Patties:
- Get 300 g Skinless Boneless Chicken Thigh,
- Prepare 1.5 TBSP Granulated Sugar,
- Make ready 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
- Prepare 4 TBSP Tapioca Starch,
- Prepare 1 TBSP Rice Flour,
- Get 1 TBSP Shao Xing / Hua Diao Wine,
- Prepare 1 TBSP Oyster Sauce,
- Take 1 TBSP Light Soy Sauce,
- Make ready 1 Egg Lightly Beaten,
- Take Pinch Sea Salt,
- Make ready Pinch White Pepper,
- Prepare Pinch Dried Mushroom Powder,
- Make ready Burger:
- Prepare Canola / Peanut / Vegetable Oil, For Frying
- Prepare 1 Red Onion Finely Sliced,
- Take Pinch Granulated Sugar,
- Get Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- Get 1 Handful Fresh Coriander Coarsely Chopped,
- Prepare 3 TBSP Sriracha,
- Make ready 3 TBSP Kewpie Mayo,
- Get 4 Steamed Bao,
It does not work well for this recipe - fresh is recommended. ½ Tbsp Prawn / Shrimp Fermented paste Har Cheong Gai 虾酱鸡. I am frying up some chicken wings for a social later and what better food item to bring than Shrimp Paste Chicken Wings. Kids love it, everyone I know loves it. I also know my friends would love my Roasted Pork Belly, but maybe leave that for another time.
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.
The way to make Har Cheong Gai unique amongst other fried chicken recipes in that the chicken not just marinated first and then either dipped into a batter or dusted with a flour mixture before deep frying. With Har Cheong Gai, the batter added to the marinade right at the beginning and then the chicken left to marinade overnight. Ah Tan Wings' Har Cheong Gai achieves its extra crusty batter from being deep-fried twice. The chicken comes with a side of chilli dip, which provides a sourish, spicy kick that will get you exclaiming "shiok ah!". Apparently, har cheong gai is a dish which Ah Tan and his family would often have together.
So that’s going to wrap it up for this exceptional food har cheong gai | shrimp paste chicken burger recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
