Har Cheong Gai | Shrimp Paste Chicken Burger is the first thing that appears to most people’s mind when it comes to a perfect meal. Today, we will tell you instructions on serving a appetizing Har Cheong Gai | Shrimp Paste Chicken Burger.
We hope you got insight from reading it, now let’s go back to har cheong gai | shrimp paste chicken burger recipe. shrimp paste chicken burger you only need 23 ingredients and 0 steps. Here is how you achieve that.
First of all, below are the ingridients that you should ready to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Take of Chicken Patties:.
- You need 300 g of Skinless Boneless Chicken Thigh,.
- You need 1.5 TBSP of Granulated Sugar,.
- Take 1 TBSP of Shrimp Paste Preferably Lee Kum Kee,.
- Take 4 TBSP of Tapioca Starch,.
- Prepare 1 TBSP of Rice Flour,.
- You need 1 TBSP of Shao Xing / Hua Diao Wine,.
- Get 1 TBSP of Oyster Sauce,.
- Get 1 TBSP of Light Soy Sauce,.
- Get 1 of Egg Lightly Beaten,.
- Get Pinch of Sea Salt,.
- You need Pinch of White Pepper,.
- Prepare Pinch of Dried Mushroom Powder,.
- You need of Burger:.
- Get of Canola / Peanut / Vegetable Oil, For Frying.
- Prepare 1 of Red Onion Finely Sliced,.
- You need Pinch of Granulated Sugar,.
- Provide Pinch of Sea Salt,.
- Use Pinch of Black Pepper,.
- You need 1 Handful of Fresh Coriander Coarsely Chopped,.
- Provide 3 TBSP of Sriracha,.
- Use 3 TBSP of Kewpie Mayo,.
- Take 4 of Steamed Bao,.
After preparing the ingridients, now we are set to make our delightful Har Cheong Gai | Shrimp Paste Chicken Burger:
Mix until pieces are coated evenly with the prawn paste marinade. This unique combination of ingredients results in a golden and crispy chicken that is packed with flavor. Har cheong gai is commonly found at numerous hawkers centers throughout Singapore, and it is usually served with a dipping sauce on the side. The way to make Har Cheong Gai is unique amongst other fried chicken recipes in that the chicken is not just marinated first and then either dipped into a batter or dusted with a flour mixture before deep frying. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight.
Recipe : Har Cheong Gai | Shrimp Paste Chicken Burger
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