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Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). You can cook Har Cheong Gai
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Ingredients requirements - Har Cheong Gai | Shrimp Paste Chicken Burger:
- Prepare of Chicken Patties:
- Require 300 g - Skinless Boneless Chicken Thigh,
- You need 1.5 TBSP - Granulated Sugar,
- Need 1 TBSP for Shrimp Paste Preferably Lee Kum Kee,
- Get 4 TBSP Tapioca Starch,
- Take 1 TBSP for Rice Flour,
- Provide 1 TBSP Shao Xing / Hua Diao Wine,
- Provide 1 TBSP - Oyster Sauce,
- Make ready 1 TBSP Light Soy Sauce,
- Provide 1 of Egg Lightly Beaten,
- Provide Pinch for Sea Salt,
- Get Pinch for White Pepper,
- Get Pinch for Dried Mushroom Powder,
- Prepare Burger:
- Need Canola / Peanut / Vegetable Oil, For Frying
- Need 1 Red Onion Finely Sliced,
- Give Pinch - Granulated Sugar,
- Get Pinch - Sea Salt,
- Need Pinch Black Pepper,
- Prepare 1 Handful of Fresh Coriander Coarsely Chopped,
- Give 3 TBSP for Sriracha,
- Give 3 TBSP Kewpie Mayo,
- Give 4 - Steamed Bao,
The chicken pieces, usually mid-section of chicken wings are marinated in. Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it! Har Cheong Gai aka θΎι ±ιΈ‘ (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local.
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.
We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve. Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection. There are hundreds of places in Singapore that sell. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!
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