Simple Way to Prepare Any-night-of-the-week Har Cheong Gai | Shrimp Paste Chicken Burger

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Har Cheong Gai | Shrimp Paste Chicken Burger. Great recipe for Har Cheong Gai When the America is famous for their hot wings or buffalo wings, Singapore is famous for our Har Cheong Gai aka Shrimp Paste Chicken. I dedicate this burger to a chef whom I have learn so much from, Chef Loh Mun Hon.

Har Cheong Gai | Shrimp Paste Chicken Burger Har Cheong Gai is Cantonese for Shrimp Paste Chicken. It is rumored that Chef Loh is one of the co-founders of this famous dish; he not only co-founded this dish, but he also perfected it. Rumors even have it that Chef Loh made his own shrimp paste.

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Shrimp Paste Chicken Burger is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Shrimp Paste Chicken Burger is something that I’ve loved my whole life.

Great recipe for Har Cheong Gai When the America is famous for their hot wings or buffalo wings, Singapore is famous for our Har Cheong Gai aka Shrimp Paste Chicken. I dedicate this burger to a chef whom I have learn so much from, Chef Loh Mun Hon.

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

But Lee Kum Kee's is pretty close, I should say. I also made a simple dipping sauce on the side too. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style.

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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..

The recipe for har cheong gai differs from other fried. Sometimes labelled as shrimp sauce, prawn paste is a fine and delicate paste made from fermented and dried silver shrimp. Prawn paste has a very distinct and pungent, aroma. We add it in modest portions or dollops to seasonings and marinades for meats and seafood, as well as to flavour stir-fries and braising sauces. Shrimp Paste Chicken Burger Hey everyone, it's Jim, welcome to my recipe page.

So that is going to wrap this up with this exceptional food har cheong gai | shrimp paste chicken burger recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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