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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Har Cheong Gai

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

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). Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. Har Cheong Gai 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.

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.

Har Cheong Gai 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. 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 treat, clothed in crisp-fried skins and brimming with juices. Seriously, who doesn't enjoy the occasional meal of deep-fried chicken?

So that is going to wrap it up for this special food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!