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

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If you want to see results, it is definitely not a necessity to drastically modify your eating habits. If you would like to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you stick to your habit of eating healthier foods, you will see that you won’t want to eat the old diet.

Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to har cheong gai | shrimp paste chicken burger recipe. You can have har cheong gai Here is how you achieve that.

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

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. We love to celebrate a festive occasion with a dish of prawn paste chicken, because it's everybody's favourite. The way to make Har Cheong Gai is unique amongst other fried chicken recipes in that the chicken is not just marinated first and then either dipped into a batter or dusted with a flour mixture before deep frying. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. It does not work well for this recipe - fresh is recommended. ½ Tbsp Prawn / Shrimp Fermented paste Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai).

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