Gai Jai Beng (Cantonese Chicken Biscuits)雞仔餅
A classic Cantonese pastry, known for its unique sweet and savory flavour profile with a distinctive aroma. Despite its name, it doesn't contain chicken meat, but traditionally uses cured fatty pork (冰肉) for its rich texture and taste.
01Ingredients
- 250g all-purpose flour
- 80g granulated sugar
- 3g baking powder
- 1g ammonium bicarbonate (optional)
- 30g lard
- 1 medium egg (about 50g)
- 20ml water
- 100g pre-cured fatty pork (冰肉), diced small
- 50g candied winter melon, diced small
- 30g toasted white sesame seeds
- 30g roasted peanuts, roughly chopped
- 15g minced garlic
- 5g five-spice powder
- 2g white pepper powder
- 15ml oyster sauce
- 20g granulated sugar (for filling)
- 15ml light soy sauce
- 15ml Shaoxing wine
- 10g all-purpose flour (for binding filling)
- 1 egg yolk
- 15ml water (for egg wash)
Nutrition (per serving)245kcal
- Protein6.2g
- Carbs26.8g
- Fat12.5g
Fiber 1.1 gSodium 285 mg
02Steps
- Prepare the filling: In a bowl, combine diced fatty pork, candied winter melon, toasted sesame seeds, roasted peanuts, minced garlic, five-spice powder, white pepper powder, oyster sauce, granulated sugar (for filling), light soy sauce, Shaoxing wine, and all-purpose flour (for binding filling). Mix well until all ingredients are evenly distributed.
- Prepare the dough: In a large bowl, combine all-purpose flour, granulated sugar, baking powder, and ammonium bicarbonate. Add lard, egg, and water. Mix until a smooth dough forms. Do not overknead.
- Rest the dough: Cover the dough and let it rest at room temperature for 30 minutes.
- Portion and assemble: Divide the rested dough into 20 equal portions. Divide the prepared filling into 20 equal portions. Flatten a piece of dough, place a portion of filling in the center, and wrap the dough around the filling, sealing tightly. Gently flatten into an oval shape, resembling a small chicken.
- Preheat oven and prepare for baking: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Arrange the formed biscuits on the tray, leaving some space between them.
- Egg wash and bake: Whisk egg yolk and water (for egg wash) together. Brush the top of each biscuit with the egg wash. Bake for 15-20 minutes, or until golden brown. Let cool on a wire rack before serving.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.