Cantonese chicken cookies
Chinese Cooking Demystified · ♥ 4.8K likes · 147.6K views · 7 min video
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Ingredients
Method
Techniques
- 80 g pork fat
- ¼ tsp salt
Dice about 80 g of pork fat and mix it with a quarter teaspoon of salt and a teaspoon of liquor.
- 1 tsp liquor
- 150 g sugar
In a separate bowl layer the pork fat with 150 g of sugar, starting and finishing with sugar, cover and refrigerate at least four days.
Put 180 ml water and 200 g granulated sugar in a non-reactive pot, do not stir, and cook on low until the sugar dissolves.
Chinese invert syrup
- 180 ml water
- 200 g granulated sugar
- 25 ml lemon juice
Add 25 ml lemon juice and cook without touching it 25 minutes more, until big bubbles rise and a drop holds a round hemisphere on paper; cool and jar it.
- 50 g invert syrup
Mix 50 g of the invert syrup with the peanut oil and the Kansui alkaline water.
- 15 g peanut oil
- ¼ tsp Kansui alkaline water
- 75 g AP flour
Sift in the AP flour and mix about a minute until crumbly.
Knead on a silpat until smooth, about seven minutes, then wrap and refrigerate at least an hour.
- 15 g peanut oil
- ¼ tsp salt
- ½ tsp five spice powder
- ½ tbsp nanru red fermented tofu
- 1 tbsp water
Mix the peanut oil, salt, five spice powder, nanru and water for the filling.
- 15 g toasted sesame seeds
- 15 g sunflower seeds
- 15 g Indian almonds
Add the toasted sesame seeds, sunflower seeds and Indian almonds; the nuts were roasted at 175C for ten minutes.
- 15 g minced meicai stems
- 1 clove minced garlic
- 85 g granulated sugar
Add the minced meicai stems, the minced garlic and 85 g granulated sugar and mix.
- 25 g sticky rice flour
- candied pork fat
Mix in the sticky rice flour, then the candied pork fat until evenly incorporated.
Roll the dough into a log about an inch in diameter, halve it four times for 32 even pieces of about five grams, roll each into a ball and roll out to an oval with a rolling pin, turning 90 degrees between rolls.
Lay a wrapper over a Chinese soup spoon, put a teaspoon of filling in the centre, fold the sides over, press closed, flip and pat gently.
Put them on a parchment lined baking tray and bake at 200C for five minutes.
- egg wash
Take them out and leave the oven door open to bring it down to 165C; brush the cookies with egg wash, return them and bake ten minutes more.
Give another egg wash, rotate the tray 180 degrees and bake five more minutes, watching closely until the tops are golden brown but not overly brown.
Variation: roll the whole dough into a long rectangular sheet, spread the filling, roll it into a log and cut into pieces. Quicker, but it spreads and leaks more easily.