Har Cheong Gai | Shrimp Paste Chicken Burger.
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Har Cheong Gai
Alright, don't linger, let's practice this har cheong gai | shrimp paste chicken burger menu with 23 substances which are absolutely easy to find, and we have to process them at the very least through 10 measures. You should commit a while on this, so the resulting food could be perfect.
Composition Har Cheong Gai | Shrimp Paste Chicken Burger:
- Provide for Chicken Patties:.
- Provide 300 g for Skinless Boneless Chicken Thigh,.
- You need 1.5 TBSP Granulated Sugar,.
- Give 1 TBSP for Shrimp Paste Preferably Lee Kum Kee,.
- Provide 4 TBSP for Tapioca Starch,.
- Need 1 TBSP for Rice Flour,.
- Prepare 1 TBSP - Shao Xing / Hua Diao Wine,.
- You need 1 TBSP Oyster Sauce,.
- You need 1 TBSP of Light Soy Sauce,.
- Require 1 of Egg Lightly Beaten,.
- Provide Pinch for Sea Salt,.
- Provide Pinch White Pepper,.
- Require Pinch of Dried Mushroom Powder,.
- Need of Burger:.
- Need Canola / Peanut / Vegetable Oil, For Frying.
- Prepare 1 for Red Onion Finely Sliced,.
- Provide Pinch - Granulated Sugar,.
- You need Pinch Sea Salt,.
- Prepare Pinch for Black Pepper,.
- Give 1 Handful Fresh Coriander Coarsely Chopped,.
- Give 3 TBSP for Sriracha,.
- Require 3 TBSP - Kewpie Mayo,.
- Provide 4 of Steamed Bao,.
Har Cheong Gai | Shrimp Paste Chicken Burger making process:
- 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..
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