Monday, June 22, 2009

Kai Chai Beng (Chicken Biscuits)



I love Kai Chai Beng or chicken biscuits, not sure why it is called that because no chicken is used in the recipe, but this cookie is crunchy and fulled of flavor. In Malaysia, we have two types of chicken biscuit, the fat variety (softer in texture) and the thin variety. Even though I like it but I never thought of making it myself because I don't buy Nam Yee. Then, on this recent trip to the Asian store, I spotted Nam Yee was on sales and it was placed in the front, so I just grabbed one, like it was calling me to pick it up. By the way, this chicken biscuit is different from the Western chicken biscuits that we see in the supermarkets.



Today, I am making the thin variety as I like it crunchy. I got the recipe from Lily's and I modified slightly to use what I have in the house. I cut down on the salt and added more dark soy sauce to compensate the honey that I substituted. The chicken biscuits turned out so crunchy and delicious, even my hubby could not stop snacking on it. Now I really have no reason to buy anymore since the homemade one is so good.




The finished dough.

Ingredients:


(A)


  • 10.5 oz. self rising flour
  • 4 oz. powdered sugar
  • 1/4 tsp. salt
  • 1/2 tsp. white pepper
  • 1/2 tsp. five spice powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. chicken stock granules
  • 1/2 Tbsp. minced garlic
  • 80gm. white sesame seeds
  • 4 oz. candied winter melon strips (tong tung kwah), finely chopped or cut and process it fine in a food processor

My lazy method that worked!

(B)


  • 1 large egg
  • 1 Tbsp. honey
  • 2 pieces Nam Yee (red fermented beancurd), mashed
  • 4 drops dark soy sauce
  • 100ml. oil

Assorted shapes! I made four trays with this recipe.

Method:


1. Measure the ingredients (A) and put it in a food processor, pulse to mix well.


2. Add (B) in a bowl, whisk with a hand whisk until blended. Pour into the food processor and pulse until a dough is almost formed. Pour into a big bowl and knead with hand until a dough is formed. Let it rest for 10 minutes.


3. Pinch pieces of the dough and roll between a piece of wax paper with a roller, and then cut it with a pastry crimper (as picture shown above). Place on parchment lined baking tray with some space between them as the chicken biscuit will puff up during baking.

4. Bake in preheated 350'F oven for 10 minutes or less, remember to check the oven when you can smell it. Do keep an eye on it as it burn easily. I used convection oven and it was baked in 6 minutes or less. Baking time also depends on the thickness of your cookies
. Cool on wire rack then store in air-tight container.

22 comments:

Beachlover's Kitchen said...

wah...this KCP look real and I bet it's must taste great too!! wish you can throw me few pieces for me to snack!! hahaha!! right now I'm not hard working like you:) summer time is for me to enjoy beach ,fishing and garderning..

sock peng said...

你真厉害!!

Emile Zola@life said...

This look really great, I gonna to try it out soon, by the way, may I know what is the powdered sugar? just normal caster sugar?

Mysweetkitchen said...

Hi, I love your blog and would like to be link to your blog. Your kai chai beng looks yummy. Hope to try it some day.

Anonymous said...

where do you get the dried winter melon strips? i live in denver and have never seen it in the asian markets.

Little Corner of Mine said...

Les, it's good to enjoy the outdoor before winter comes again. This KCP is really good, my hubby can eat the all things if I let him. I had to ask him to save a few for me and the kids. LOL!

SP, no lah, it's not difficult to make, really.

Emile, powdered sugar is confectioner sugar/icing sugar, not the caster sugar.

Thanks Mysweetkitchen. Yes, feel free to link it. :)

Hi Anon,
You can only buy the winter melon strips during CNY. I always stock some during CNY at Viet Hoa. You can't find it any other time. BTW, because it's special order for CNY, it's very fresh, white and beautiful, unlike some we saw at the supermarket in M'sia.

daphne said...

wow, i havent had these in ages..and yours looks really thin and crispy- nicely done!

ICook4Fun said...

I love this biscuits. Will buy it each time we come back from Cameron Highland. Bookmarking this to make later :)

nath said...

homemade bisciuts.. interesting and looks delish :)

Sweet Jasmine said...

Wow! I love chicken biscuits. These homemade ones are great. Couldn't wait to make it when I get my nam yee. Thanks for sharing.

tigerfish said...

You took the trouble to make your own! *salute*

Jo said...

Ooh I love KCB. I know back in Malaysia, the famous ones would be from Bidor. I especially like the crispy ones but the thicker KCB sold there is just as great because of it's chewy texture. I can't believe you are making your own! Wow!

The Cooking Ninja said...

wah...that looks so good. I want to make some here too but my mom don't have an oven at her place at the moment. So sad...cannot bake. But then I'm enjoying myself to the fullest ... stuffing myself with mom's cooking and Singapore food. hahaa

Little Corner of Mine said...

Thanks Daphne.

Gert, how you like it? ;)

Thanks nath. It is delish!

You're welcome Sweet Jasmine. I'm sure you will like this KCP. :)

Hehe Tigerfish, "bor bien" I want to eat mah. Will have to make another batch soon, it's pretty easy with my short cut method.

Cooking Ninja, that's even better, stuffing yourself with mom's cooking and S'pore food. Eat all you can and enjoy the vacation back home. :)

Anh said...

I have heard about these biscuits thousands of times. Thanks for sharing this. :)

SIG said...

I love this biscuit! But I've never tried fresh-baked ones, only those in the packet form Malaysia. :)

Anonymous said...

Hi Ching,
I tried ur recipe yesterday. The kai chai peng was very moreish - thin, crispy and very addictive!! I was surprised there's no need to add ammonia - cookie is just as crispy n more healthy without addition of this chemical. It taste like the real McCoy. This recipe is definitely a keeper!Thks Lily and to u for sharing this recipe!

Here is a pic of my cookies - http://i260.photobucket.com/albums/ii13/sspaks64/kaichaipeng1-1.jpg

Susanna, Perth

Little Corner of Mine said...

Hi Susanna,
How cute is your kai chai beng, I love the chicken cookie cutter. We love this cookies without the ammonia, tasted just as good or even better than some store-bought right? Definitely a keeper for me. Thanks for sharing your picture, very cute.

Anonymous said...

Hi Ching,
Definitely taste better than any store bought ones!! The kids and i have almost finished the entire batch oredi. Im gonna make another batch when my parents visit Perth in 2 weeks time - this is my Dad's favourite cookie!

Susanna, Perth

Little Corner of Mine said...

Hi Susanna, your dad will be real impressed with you. How his daughter managed to make a delicious Kai Chai Beng fat away in Perth. I bet he will brag about it when he returns to M'sia.

Now, you make me want to make some too!

Anonymous said...

Hi, i have just found out your blog recently. and enjoy reading it too. since you have shared the recipe of crunchy version of KCP, would u mind sharing the soft version too. coz i am a big fan of all types of KCP. TQ:P

Little Corner of Mine said...

Haha Anon, sorry lah, I don't have a recipe for soft KCP. That one is harder to do (more time consuming) because we have to make a filling and then wrap it in the soft dough right?