Har Cheong Gai | Shrimp Paste Chicken Burger
Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious. Shrimp Paste Chicken Burger is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Har Cheong Gai

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 one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry. But har cheong mean shrimp paste in Cantonese.

To get started with this particular recipe, we have to 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 it.

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

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! 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.

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 - 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. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/่™พ้…ฑ้ธก) is one of my favourite local zi char dish. The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly", pungent and will stink up your kitchen (you have been warned.

So that is going to wrap this up with this special food har cheong gai | shrimp paste chicken burger recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!