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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 Healthy Eating Doesn’t Have To Be A Chore.

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If you want to see results, it is definitely not a necessity to drastically modify your eating habits. If you would like to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. As you get accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than you did. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate before.

All in all, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

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 achieve it.

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

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