Best Idea to Cooking Extraordinary Har Cheong Gai | Shrimp Paste Chicken Burger
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To cook an extraordinary Har Cheong Gai | Shrimp Paste Chicken Burger, below are the materials required:
- Take of Chicken Patties:.
- Prepare 300 g of Skinless Boneless Chicken Thigh,.
- You need 1.5 TBSP of Granulated Sugar,.
- You need 1 TBSP of Shrimp Paste Preferably Lee Kum Kee,.
- Prepare 4 TBSP of Tapioca Starch,.
- Prepare 1 TBSP of Rice Flour,.
- Take 1 TBSP of Shao Xing / Hua Diao Wine,.
- Take 1 TBSP of Oyster Sauce,.
- Take 1 TBSP of Light Soy Sauce,.
- Take 1 of Egg Lightly Beaten,.
- You need Pinch of Sea Salt,.
- Provide Pinch of White Pepper,.
- Prepare Pinch of Dried Mushroom Powder,.
- Get of Burger:.
- Prepare of Canola / Peanut / Vegetable Oil, For Frying.
- You need 1 of Red Onion Finely Sliced,.
- Provide Pinch of Granulated Sugar,.
- Get Pinch of Sea Salt,.
- Provide Pinch of Black Pepper,.
- You need 1 Handful of Fresh Coriander Coarsely Chopped,.
- Prepare 3 TBSP of Sriracha,.
- Take 3 TBSP of Kewpie Mayo,.
- Prepare 4 of Steamed Bao,.
After readying the ingridients, next you are good to cook your appetizing Har Cheong Gai | Shrimp Paste Chicken Burger by following the procedures on this section:
- 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..
I am still trying to figure out why it is done this way. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE 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 outside, or even better (we mean what we say!).
Recipe : Har Cheong Gai | Shrimp Paste Chicken Burger
Shrimp Paste Chicken Burger
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