Recipe of Award-winning Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Har Cheong Gai

To begin with this recipe, we must first 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:

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

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.

So that’s going to wrap it up for this special food har cheong gai | shrimp paste chicken burger recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!