Steps to Prepare Har Cheong Gai | Shrimp Paste Chicken Burger Yummy





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Har Cheong Gai | Shrimp Paste Chicken Burger.

Har Cheong Gai | Shrimp Paste Chicken Burger

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Shrimp Paste Chicken Burger cuisine is really a dish that's classified as an easy task to make. through the use of components that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Har Cheong Gai

Alright, don't linger, let's approach this har cheong gai | shrimp paste chicken burger menu with 23 components which are surely easy to receive, and we have to process them at the very least through 10 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients of Har Cheong Gai | Shrimp Paste Chicken Burger:

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





Har Cheong Gai | Shrimp Paste Chicken Burger making:

  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..

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