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

Before you jump to Har Cheong Gai | Shrimp Paste Chicken Burger recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.

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When looking for a convenient healthy snack, don’t forget about yogurt. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. You can’t beat yogurt whenever it comes to a wholesome snack though. Along with calcium, it’s a good source of protein and vitamin B. Yogurt is very easy for the human body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Fast hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent way to enjoy a flavorful snack without having too much sugar.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to har cheong gai | shrimp paste chicken burger recipe. shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you do it.

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

I dedicate this burger to a chef whom I have learn so much from, Chef Loh Mun Hon. 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!). Sometimes labelled as shrimp sauce, prawn paste is a fine and delicate paste made from fermented and dried silver shrimp. Prawn paste has a very distinct and pungent, aroma.

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