Recipe of Ultimate Har Cheong Gai | Shrimp Paste Chicken Burger

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Before you jump to Har Cheong Gai | Shrimp Paste Chicken Burger recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active participation. These changes need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going a lot more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen by itself provides you with many small means by which energy and money can be saved. Green living is not that difficult. It’s related to being practical, most of the time.

We hope you got insight from reading it, now let’s go back to har cheong gai | shrimp paste chicken burger recipe. To make har cheong gai Here is how you cook that.

The ingredients needed to cook Har Cheong Gai | Shrimp Paste Chicken Burger:

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

Steps 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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