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.