Simple Way to Make Award-winning 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 Green Living In The Kitchen area Will Save You Cash.

It was certainly 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 looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won't be able to resolve the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to begin saving energy by going much more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty easy to live green, after all. Mostly, all it takes is a little common sense.

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

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

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

Instructions 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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