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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, har cheong gai | shrimp paste chicken burger. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Har Cheong Gai

To begin with this 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 can achieve that.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:
  1. Take Chicken Patties:
  2. Prepare 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. Get 4 TBSP Tapioca Starch,
  6. Get 1 TBSP Rice Flour,
  7. Prepare 1 TBSP Shao Xing / Hua Diao Wine,
  8. Get 1 TBSP Oyster Sauce,
  9. Take 1 TBSP Light Soy Sauce,
  10. Get 1 Egg Lightly Beaten,
  11. Prepare Pinch Sea Salt,
  12. Make ready Pinch White Pepper,
  13. Get Pinch Dried Mushroom Powder,
  14. Make ready Burger:
  15. Get Canola / Peanut / Vegetable Oil, For Frying
  16. Take 1 Red Onion Finely Sliced,
  17. Get Pinch Granulated Sugar,
  18. Take Pinch Sea Salt,
  19. Make ready Pinch Black Pepper,
  20. Prepare 1 Handful Fresh Coriander Coarsely Chopped,
  21. Prepare 3 TBSP Sriracha,
  22. Prepare 3 TBSP Kewpie Mayo,
  23. 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..zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. In fact, I find it very hard to resist this local dish of fried prawn paste chicken that we call har cheong gai in the Cantonese dialect.

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.

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. 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.

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