Recipe of Favorite Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everyone, I hope you had a good day today. Today we are going to cook a special dish "How to cook Har Chong Gai quickly" | Chicken burger with shrimp paste. It's one of my favorites. As for me, I'm going to make it a bit unique. It will be really tasty.

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Har Cheong Gai | greatly affects the taste quality Shrimp Paste Chicken Burger, starting with the type of ingredients, then choosing fresh ingredients, cutting skills, preparing and serving. Don't Worry If You're Har Cheong Gai | Chicken burger with shrimp paste is delicious at home, because if you already know the trick, this dish can be used as a tasty dish.

To start this recipe, we first need to prepare a few ingredients. You Har Cheong Gai | You can cook a shrimp and chicken burger with 23 ingredients and 10 steps. How to get there.

While America is famous for its spicy or buffalo wings, Singapore is known for our Har Cheong Gai, also known as Chicken in Shrimp Paste. I dedicate this burger to a chef I learned a lot from, chef Lo Mun Hong. Sadly, he passed away in 2009. He is one of the people who mapped Hong Kong's famous Chun Kee Singapore Street. It's those other restaurants that use and claim sacred Chun Ki that excites me. Worse still, the courts are not up to the job. Curses aside, Har Cheong Gai means "chicken with shrimp paste" in Cantonese. Chef Lox is said to be one of the co-founders of this popular restaurant. Not only did he create this dish, he perfected it. Chef Lo is even said to make pasta with shrimp. But Lee Kum Ki is close. Har cheong gai is usually fried chicken wings, but I decided to make burgers out of it. I don't want to overdo this burger. I like it simple, like chicken cutlets with shrimp paste. I used Sriracha Mayo as a sauce with caramelized onions and fresh cilantro. I also drizzled the marinade over the chicken as it cooked to get a crispy skirt. There's no better burger bun than a steamed bao. Finally, I would like to thank Chef Lo Mun Hong for his culinary and cultural contributions. I hope you will try this recipe.

Ingredients and spices needed to make Har Cheong Gai | Chicken burger with shrimp paste:

1. chicken breast :
2. 300g boneless, skinless chicken thighs
3. 1.5 tablespoons of caster sugar,
4. 1 tablespoon shrimp paste, preferably Lee Kum Kee
5. 4 tablespoons tapioca starch
6. 1 tablespoon of rice flour,
7. 1 tablespoon Shao Xing / Hua Diao wine
8. 1. l. oyster sauce,
9. 1. l. sweet soy sauce
10. 1 egg lightly beaten
11. A pinch of sea salt
12. A pinch of white pepper
13. A pinch of dried mushroom powder
14. Citizens:
15. Canola/peanut/vegetable oil for frying
16. 1 finely chopped red onion,
17. A pinch of granulated sugar
18. A pinch of sea salt
19. A pinch of black pepper
20. 1 handful of fresh cilantro, coarsely chopped
21. 3 tablespoons of Sriracha,
22. 3 tablespoons Kewpie mayonnaise,
23. 4 bao for a couple,

Har Cheong Gai Cooking Guide | Chicken burger with shrimp paste

1. Please visit: https://www.fatdough.sg/post/mantou-bao if you want to steam your own bao.
2. Prepare the chicken cutlets. Cut the chicken thighs into 4 equal parts. Add the other ingredients to a deep bowl. Mix well until the sugar dissolves.
3. add the chicken. Cover the chicken well with the batter. Cover with cling film and leave to marinate in the fridge overnight. Prepare a dutch oven with 2 inches of oil over medium-high heat.
4. Insert a wooden stick to test the oil temperature. When bubbles form around the sticks, the oil temperature is ready for frying. * Using tongs, gently dip the chicken in the oil away from you. * Do not discard the marinade.
5. Brush some of the marinade over the chicken for a crispy skirt. Fry until golden on both sides. Remove from heat and drain excess oil on a rack or parchment-lined plate.
6. Get a burger. Put about 2 tablespoons of oil in a skillet over medium-high heat. When the oil is hot, add the onion. Sprinkle with sugar, salt and pepper.
7. Fry well. Reduce the heat to a minimum. Fry, stirring constantly, until the onion is caramelized, about 30 minutes. Pour into a bowl.
8. Add cilantro. Stir to mix well. Make a move. Place Sriracha and mayonnaise in a small bowl. Mix well.
9. Make a move. Cut the bao in half lengthwise. Spread each half with sriracha mayonnaise sauce. Arrange the chicken pieces on the bottom.
10. Top with caramelized onion mixture. Close the burger with the top bao. Serve immediately.

You'll also find that as you gain experience and confidence, you'll be able to improvise more and more by playing around with recipes and modifying them to suit your personal preferences. Whether you need fewer or more ingredients, or want to make a recipe a bit less or spicier, you can make simple changes to achieve this goal. You will simply start creating your recipes over time. You won't necessarily learn it when it comes to basic cooking skills for beginners, but if you don't master these basic cooking skills, you never will.

Which brings us to this particular dish. Step-by-step guide to quick cooking Har Chong Gai | Chicken burger with shrimp paste. Thanks for the reading. I'm sure you can do it at home. There will be interesting recipes for home cooking. Don't forget to save this page in your browser and share it with your family, colleagues and friends. Thanks for the reading. Go cook!