Skip to main content
logo
Food Advertising by

Chicken Pastry


These Chicken Pastries are often available in dim sum joints but many a time they're referred to as 'Char Siew Sou' as in the fillings are of BBQ pork.  I chose to make mine  with chicken, hence the name 'Chicken Pastry'.  This serves as a wonderful snack or even for breakfast, accompanied by a hot cup of Chinese tea or black coffee.














You find them yummy?  Feel free to grab one!

Ingredients
  • 200 gm chicken breast, diced
  • 1 onion, diced
  • 1 small can green peas, 230 gm
  • 2 tsp oyster sauce
  • 1 tsp sugar or to taste
  • 1/2  tsp each of : light and dark soya sauce
  • 1/4  cup water
  • 3  Tbsp cornflour + 3 tsp water to thicken
Preparation   (Best prepared overnight and keep refrigerated)
  1. Heat up some oil in a pan, saute the onion till fragrant, add in the chicken meat, stir-fry till cooked.
  2. Add in water, add in the sauces, test for taste, toss in the drained peas.
  3. Mix in cornflour mixture, dish out and set aside. 
Ingredients for pastry 
Water dough
  • 220 gm plain flour
  • 2.1/4  Tbsp caster sugar
  • 1/2  tsp salt
  • 60 gm shortening
  • 75 ml plain water
Mix all the above together, add water slowly to make a dough till it doesn't stick to the hands.  Cover and set aside to rest for 30 mins.
Oil dough
  • 160 gm plain flour
  • 80 gm shortening
Mix together to form a dough till it doesn't stick to the hands.  Cover and set aside to rest for 30 mins.

Egg glaze -  1 egg yolk + 1/2  tsp sugar
Egg white
Black sesame seeds, optional

To assemble
  1. Divide water dough and oil dough into 12 pieces, roll into  balls.
  2. Insert the ball of oil dough into the ball of water dough, roll into a ball.
  3. Roll each ball into an oblong, then roll up, lengthwise.
  4. Roll out the dough again, roll up like a swiss roll, then roll out horizontally roughly to form a square.
  5. Put in chicken filling, trim off edges, apply some egg white round the edges, seal up, press with fork to make a pattern.
  6. Apply egg glaze.  Sprinkle on some black sesame seeds, if desired.
  7. Arrange the pastries onto a paper lined baking pan.
  8. Bake in a preheated oven @ 180 deg C for about 25 mins. till golden  brown.
  9. Remove from oven, let cool in pan for about 10 mins. before transferring onto a wire rack to cool completely.
  10. Makes 12 pastries.


Comments

  1. Cheah....this Char Siew Sou looks great..have KIV it...my list is getting longer...best is not to take a peek here ;p Well done...the other half must be proud that you are now an accomplished food blogger :)

    ReplyDelete
  2. Of course yummy lah. One my of favourite dim sum item .... so far can't reach leh ....

    ReplyDelete
  3. Hmm..mm... Cheah, I want some! Too tired to make anything these few days. I am so tired! Have lost 1kg after the recovery. :o) Have a lovely evening.
    Cheers, Kristy

    ReplyDelete
  4. I cha siew su and your chicken pastry looks so good! I going to grab one ;D

    ReplyDelete
  5. Cheah, I must make this one of this day, look so yummy. Have a lovely weekend ahead.

    ReplyDelete
  6. Another beautifull classic Chinese pastry from you. I don't only grab one, I will grab the whole plate :) :)

    ReplyDelete
  7. hello Cheah..yeah, i can recognise this.. hehehee.. sure nice cos Elin chose for me one!! but i think the chicken pastry is nicer!!

    ReplyDelete
  8. What a fabulous recipe. They are a great deal of work but I'll wager they are so delicious that I wouldn't mind the time they take. I hope you have a great day. Blessings...Mary

    ReplyDelete
  9. Yes, I find them very yummy! Thank you :) So cold here at the moment, I can just imagine sinking my teeth into one of these fresh from the oven. It would warm me up nicely.

    ReplyDelete
  10. Your's looks more deliciously.Fill lots of filling.

    ReplyDelete
  11. Claire
    Thank you! Really like the plate.

    Mary
    Yes, this entails quite a lot of work. But as long as it tastes good, it's all that matters. You have a great weekend.

    Shaz
    Oh ya, it's the beginning of winter. Real yummy when freshly baked.

    yummylittlecooks
    Thank you. But I prefer the pastry more than the filling.

    ReplyDelete
  12. Elin
    Yes, my list is getting longer too. Well, he told his friends that he's the guinea pig for all the food that I've posted in my blog!

    Yummy Bakes
    What a shame, you're so faraway!

    Kristy
    Glad that you've recovered. Must be much slimmer after the weight loss! You relax and have a good weekend!

    Anncoo
    Do help yourself!

    Sonia
    Yes this will be a sure hit with your kids! Enjoy your weekend too!

    ICook4Fun
    Thank you. You have a great weekend with your family too!

    ReplyDelete
  13. Cheah, thanks I would love one of these perfect little parcels! I would like it for breakfast, or for a snack, in a house, or with a mouse. I would like it Sam I am. Okay I know that's not how it goes! :D

    Have a wonderful weekend!

    ReplyDelete
  14. Looks delicious! I love making these but have trouble finishing so much! cant afford to eat so much lol!

    ReplyDelete
  15. cheah, yummy whether it's chicken or char siu cos i really like these in the flaky pastries. That's a beautiful pastry!

    ReplyDelete
  16. Lyndsey
    You have a wonderful weekend too!

    Jeannie
    Oh, any balance you can keep in an airtight container, then just put them in the oven toaster before serving.

    Lena
    Welcome home! Hope you had an enjoyable holiday!

    ReplyDelete
  17. Nice to meet your blog. Fantastics recipes!!!
    So, I'm a new follower. I invite you to know my blog and to know the brazilian cooking.
    Hugs from Brazil!

    Luiz

    ReplyDelete
  18. Luiz Claudio
    Thanks for dropping by. Will hop over to yours soon.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yam Fried Rice ~ 芋头粒炒饭

This Yam Fried Rice dish seems to be appearing in the menu of some restaurants lately, and I've savoured two versions from two different restaurants.   Here, I'm sharing with you my version of Yam fried rice, prepared with leftover cooked brown rice.  If you don't have leftover cooked rice, you can still use freshly cooked rice but air the rice to remove moisture and refrigerate it for a few hours before cooking.  This way your fried rice won't become clumpy or mushy.





A very satisfying and delicious bowl of Yam Fried Rice, which I must admit is truly 'Yum'!

Recipe for Yam Fried Rice ~  芋头粒炒饭

Ingredients

1 cup brown rice (rice cup)750 ml water200 gm yam cubes30 gm anchovies30 gm dried shrimps80 gm frozen peas2 eggs scrambled1 Chinese sausage, cut into cubes1 tsp light soya sauce1/4 tsp saltMethod Cook the rice in the rice cooker, set aside for a few hours.  (I used leftover cooked rice).In a wok, add some oil to shallow fry the yam cubes till the sides are slightly…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …