Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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. The recipe for har cheong gai differs from other fried. Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find.

Har Cheong Gai

To get started with this recipe, we have to first 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 it.

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

WARNING: The moment you open the bottle of Shrimp Paste, the smell will "stink up" the whole house so ensure that you close all the rooms' doors and open your windows. Har cheong gai is Singapore's answer to plain ol' fried chicken - and a way more scrumptious one, in our opinion. Chicken wings marinated in fermented shrimp paste add up to one umami-packed treat, clothed in crisp-fried skins and brimming with juices. Seriously, who doesn't enjoy the occasional meal of deep-fried chicken?

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.

Chicken wings marinated in fermented shrimp paste add up to one umami-packed treat, clothed in crisp-fried skins and brimming with juices. Seriously, who doesn't enjoy the occasional meal of deep-fried chicken? 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.

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

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