Step-by-Step Guide to Make Award-winning Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites. For mine, I will 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 meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Har Cheong Gai

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

Instructions 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 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!). With the right steps, you'll be able to achieve. 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.

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