Hi, I’m Laura. Today, I’m gonna show you how to prepare har cheong gai | shrimp paste chicken burger recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Har Cheong Gai | Shrimp Paste Chicken Burger Recipe
Har Cheong Gai | Shrimp Paste Chicken Burger is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Har Cheong Gai
To get started with this particular 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:
- Get Chicken Patties:
- Take 300 g Skinless Boneless Chicken Thigh,
- Prepare 1.5 TBSP Granulated Sugar,
- Get 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
- Prepare 4 TBSP Tapioca Starch,
- Take 1 TBSP Rice Flour,
- Prepare 1 TBSP Shao Xing / Hua Diao ,
- Make ready 1 TBSP Oyster Sauce,
- Get 1 TBSP Light Soy Sauce,
- Make ready 1 Egg Lightly Beaten,
- Make ready Pinch Sea Salt,
- Make ready Pinch White Pepper,
- Get Pinch Dried Mushroom Powder,
- Take Burger:
- Make ready Canola / Peanut / Vegetable Oil, For Frying
- Prepare 1 Red Onion Finely Sliced,
- Take Pinch Granulated Sugar,
- Make ready Pinch Sea Salt,
- Take Pinch Black Pepper,
- Make ready 1 Handful Fresh Coriander Coarsely Chopped,
- Take 3 TBSP Sriracha,
- Get 3 TBSP Kewpie Mayo,
- Take 4 Steamed Bao,
Instructions 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.
So that is going to wrap it up with this exceptional dish har cheong gai | shrimp paste chicken burger recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
