Simple Way to Make Award-winning Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious. Shrimp Paste Chicken Burger is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Shrimp Paste Chicken Burger is something that I have loved my whole life.

To begin with this particular recipe, we have to 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. Prepare Chicken Patties:
2. Get Skinless Boneless Chicken Thigh,
3. Get Granulated Sugar,
4. Get Shrimp Paste Preferably Lee Kum Kee,
5. Get Tapioca Starch,
6. Make ready Rice Flour,
7. Prepare Shao Xing / Hua Diao Wine,
8. Get Oyster Sauce,
9. Take Light Soy Sauce,
10. Prepare Egg Lightly Beaten,
11. Take Sea Salt,
12. Take White Pepper,
13. Make ready Dried Mushroom Powder,
14. Take Burger:
15. Make ready Canola / Peanut / Vegetable Oil, For Frying
16. Take Red Onion Finely Sliced,
17. Prepare Granulated Sugar,
18. Get Sea Salt,
19. Make ready Black Pepper,
20. Take Fresh Coriander Coarsely Chopped,
21. Get Sriracha,
22. Make ready Kewpie Mayo,
23. Take 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’s going to wrap this up for this special food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!