Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Har Cheong Gai | Shrimp Paste Chicken Burger. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Har Cheong Gai | Shrimp Paste Chicken Burger is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Shrimp Paste Chicken Burger is something that I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Har Cheong Gai | Shrimp Paste Chicken Burger, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Har Cheong Gai | Shrimp Paste Chicken Burger delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Har Cheong Gai | Shrimp Paste Chicken Burger using 23 ingredients and 10 steps. Here is how you can achieve it.

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. Sadly, he passed on 2009. He is one of the members who put the famous Singapore Hong Kong Street Chun Kee on the map. What kinda turns me off is those other eateries who spun out using and claiming the sacred Chun Kee. To make matters worse, the dishes aren't even on par.

Rants aside, Har Cheong Gai is Cantonese for Shrimp Paste Chicken. It is rumored that Chef Loh is one of the co founder of this famous. He not only co founded this dish, he perfected it. Rumors even have it that Chef Loh made his own shrimp paste. But Lee Kum Kee's is close. Har Cheong Gai is usually deep fried wings, but I decided to make it into a burger instead.

I don't wanna go too over the top with this burger. I just wanna keep things simple as just the shrimp paste chicken patty is enuff. I used Sriracha-Mayo as the sauce with some caramelized onion and fresh coriander. I also drizzle the marinade over the chicken while it is frying to create the crispy skirt. There is no better burger buns than the soft steamed bao. In closing, thank you Chef Loh Mun Hon for your culinary and culture contributions. I hope you will give this recipe a try.

Ingredients and spices that need to be Prepare to make Har Cheong Gai | Shrimp Paste Chicken Burger:

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

Steps to make 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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