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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious. Shrimp Paste Chicken Burger is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Shrimp Paste Chicken Burger is something that I have loved my whole life.

Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it! This time with a shrimp paste chicken burger??

To begin with this recipe, we must prepare a few components. 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. Make ready Chicken Patties:
  2. Get 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. Make ready 4 TBSP Tapioca Starch,
  6. Get 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. Take Pinch Sea Salt,
  12. Make ready Pinch White Pepper,
  13. Get Pinch Dried Mushroom Powder,
  14. Prepare Burger:
  15. Take Canola / Peanut / Vegetable Oil, For Frying
  16. Get 1 Red Onion Finely Sliced,
  17. Get Pinch Granulated Sugar,
  18. Take Pinch Sea Salt,
  19. Get Pinch Black Pepper,
  20. Take 1 Handful Fresh Coriander Coarsely Chopped,
  21. Make ready 3 TBSP Sriracha,
  22. Take 3 TBSP Kewpie Mayo,
  23. Take 4 Steamed Bao,

We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve. With Har Cheong Gai, the batter added to the marinade right at the beginning and then the chicken Perhaps it makes it easier for the Cze Char Chef bring out the whole box of pre-marinated chicken She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp. Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child.

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. 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. The first time I made har cheong gai was several years ago with a recipe from Lee Kum Kee. Marinated with just har cheong and a wee bit of sugar, the chicken was way too salty.

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