Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, har cheong gai | shrimp paste chicken burger. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Har Cheong Gai
To get started with this recipe, we have to 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 that.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Make ready Chicken Patties:
- Take 300 g Skinless Boneless Chicken Thigh,
- Prepare 1.5 TBSP Granulated Sugar,
- Prepare 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
- Make ready 4 TBSP Tapioca Starch,
- Prepare 1 TBSP Rice Flour,
- Take 1 TBSP Shao Xing / Hua Diao Wine,
- Prepare 1 TBSP Oyster Sauce,
- Make ready 1 TBSP Light Soy Sauce,
- Make ready 1 Egg Lightly Beaten,
- Take Pinch Sea Salt,
- Prepare Pinch White Pepper,
- Make ready Pinch Dried Mushroom Powder,
- Make ready Burger:
- Take Canola / Peanut / Vegetable Oil, For Frying
- Take 1 Red Onion Finely Sliced,
- Take Pinch Granulated Sugar,
- Get Pinch Sea Salt,
- Get Pinch Black Pepper,
- Get 1 Handful Fresh Coriander Coarsely Chopped,
- Prepare 3 TBSP Sriracha,
- Prepare 3 TBSP Kewpie Mayo,
- Get 4 Steamed Bao,
Simply call it as Prawn paste chicken! To prepare this Singapore local delicacy, you need to marinate chicken wings in a mix prepared with shrimp paste. The shrimp paste plays the major role for this chicken recipe. If you check the recipe, it is very simple.
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.
It does not work well for this recipe - fresh is recommended. ½ Tbsp Prawn / Shrimp Fermented paste Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those. 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. Mandarin chicken rice with seasonal vegetables.
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