Easiest Way to Cook Delicious Har Cheong Gai | Shrimp Paste Chicken Burger
Har Cheong Gai | Shrimp Paste Chicken Burger. 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.
Great recipe for Har Cheong Gai When the America is famous for their hot wings or buffalo wings, Singapore is famous for our Har Cheong Gai aka Shrimp Paste Chicken. I dedicate this burger to a chef whom I have learn so much from, Chef Loh Mun Hon. You can cook Har Cheong Gai | Shrimp Paste Chicken Burger using 23 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Har Cheong Gai | Shrimp Paste Chicken Burger
- It’s of Chicken Patties:.
- You need 300 g of Skinless Boneless Chicken Thigh,.
- It’s 1.5 TBSP of Granulated Sugar,.
- Prepare 1 TBSP of Shrimp Paste Preferably Lee Kum Kee,.
- You need 4 TBSP of Tapioca Starch,.
- It’s 1 TBSP of Rice Flour,.
- You need 1 TBSP of Shao Xing / Hua Diao Wine,.
- It’s 1 TBSP of Oyster Sauce,.
- You need 1 TBSP of Light Soy Sauce,.
- Prepare 1 of Egg Lightly Beaten,.
- You need Pinch of Sea Salt,.
- Prepare Pinch of White Pepper,.
- Prepare Pinch of Dried Mushroom Powder,.
- Prepare of Burger:.
- Prepare of Canola / Peanut / Vegetable Oil, For Frying.
- It’s 1 of Red Onion Finely Sliced,.
- Prepare Pinch of Granulated Sugar,.
- Prepare Pinch of Sea Salt,.
- It’s Pinch of Black Pepper,.
- You need 1 Handful of Fresh Coriander Coarsely Chopped,.
- Prepare 3 TBSP of Sriracha,.
- It’s 3 TBSP of Kewpie Mayo,.
- You need 4 of Steamed Bao,.
Har Cheong Gai is first marinated and then dipped into a batter or dusted with a flour mixture and left to marinade overnight before deep frying it the following day. 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 aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!).
Har Cheong Gai | Shrimp Paste Chicken Burger instructions
- Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao..
- 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..
- 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..
- 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.*.
- 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..
- 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..
- Saute to combine well. Turn the heat down to low. Saute constantly until the onions are caramelized, about 30 mins. Transfer into a bowl..
- Add in coriander. Toss to combine well. Set aside. In a small bowl, add Sriracha and mayo. Stir to combine well..
- Set aside. Slice the bao into halves lengthwise. Spread the Sriracha mayo sauce on all halves. Place the chicken patties on the bottom bao..
- Top it off with the caramelized onion mixture. Close the burger with the top bao. Serve immediately..
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? 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.