Simple Way to Prepare Speedy Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive 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.

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 cook that.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:

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

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.

So that is going to wrap this up with this special food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!