Simple Way to Prepare Har Cheong Gai | Shrimp Paste Chicken Burger Appetizing





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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 elements that exist around you simply, you may make it 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 course of action this har cheong gai | shrimp paste chicken burger menu with 23 elements which are definitely easy to have, and we have to process them at the very least through 10 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements - Har Cheong Gai | Shrimp Paste Chicken Burger:

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





Har Cheong Gai | Shrimp Paste Chicken Burger start cooking:

  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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