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

Before you jump to Har Cheong Gai | Shrimp Paste Chicken Burger recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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Initially, you should be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you no longer want to eat. For instance, have you ever checked how much sugar and salt are in your favorite cereal? One healthy substitute that can give you a good start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy diet.

All in all, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to har cheong gai | shrimp paste chicken burger recipe. shrimp paste chicken burger you only need 23 ingredients and 10 steps. Here is how you do it.

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

There are hundreds of places in Singapore that sell. 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. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!

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