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