Recipe of Favorite Har Cheong Gai | Shrimp Paste Chicken Burger

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Har Cheong Gai | Shrimp Paste Chicken Burger. Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. 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). Learn how to make Prawn Paste Chicken Burger (Har Cheong Gai Burger 虾酱鸡汉堡).

Har Cheong Gai | Shrimp Paste Chicken Burger 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! 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.

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Shrimp Paste Chicken Burger is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Shrimp Paste Chicken Burger is something which I have loved my whole life.

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

But har cheong mean shrimp paste in Cantonese. The chicken pieces, usually mid-section of chicken wings are marinated in. Har cheong gai – also known as prawn paste chicken – has been my guilty pleasure ever since I was a child. Their har cheong gai is a little bit on the costly side.

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..

With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. 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! The perfect recipe for making zi char style crispy prawn paste chicken (har cheong gai).

So that’s going to wrap this up with 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’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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