Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe. 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! 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.
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 cook it.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Take Chicken Patties:
- Make ready 300 g Skinless Boneless Chicken Thigh,
- Make ready 1.5 TBSP Granulated Sugar,
- Get 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
- Make ready 4 TBSP Tapioca Starch,
- Get 1 TBSP Rice Flour,
- Get 1 TBSP Shao Xing / Hua Diao Wine,
- Prepare 1 TBSP Oyster Sauce,
- Take 1 TBSP Light Soy Sauce,
- Prepare 1 Egg Lightly Beaten,
- Get Pinch Sea Salt,
- Take Pinch White Pepper,
- Take Pinch Dried Mushroom Powder,
- Prepare Burger:
- Prepare Canola / Peanut / Vegetable Oil, For Frying
- Take 1 Red Onion Finely Sliced,
- Make ready Pinch Granulated Sugar,
- Get Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- Take 1 Handful Fresh Coriander Coarsely Chopped,
- Prepare 3 TBSP Sriracha,
- Take 3 TBSP Kewpie Mayo,
- Make ready 4 Steamed Bao,
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. Here's the perfect recipe for making zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these We love to celebrate a festive occasion with a dish of prawn paste chicken, because it's everybody's favourite.
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.
No hesitation with hands and chopsticks reaching out to. 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. Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱鸡) is one of my favourite local zi char dish.
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