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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. 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.
2. 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.
3. Rest the dough: Cover the dough and let it rest at room temperature for 30 minutes.
4. 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.
5. 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.
6. 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.

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