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

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!

Japanese Cheesecake

I baked this Japanese Cheesecake for my niece and hubby from Aussie land who dropped by for a weekend visit.  Served it as a dessert much to their delight.  It's not too filling as it's not overly sweet. after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins. before taking out to cool Recipe for Japanese Cheesecake Ingredients : A)  250 gm Cream cheese       180 ml Low fat Milk B)  9  Tbsp Plain Flour      4.1/2  Tbsp Cornflour C)  6 Egg Yolks       120 gm Caster Sugar D)  6 Egg Whites       1  Tsp Cream of Tartar       120 gm Caster Sugar Method : Line the base of a 10 inch sq. cake tin with parchment paper, set aside. Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted.  Set aside. Sift the flour, cornflour, mix well.  Set aside. Beat egg yolks with sugar till light, creamy and thick. Slowly add in the cheese mixture, beat well. Fold in th

Emperor Herbal Chicken ~ 药材皇帝鸡

    Chinese New Year marks the beginning of the lunar new year and for 2023 it is the year of the water Rabbit which falls on Sunday 22nd January.  Sumptuous food is served in Chinese households and I believe that this Emperor Herbal Chicken dish can be added to your menu of glorious food. Emperor Herbal Chicken   ~  药材皇帝鸡 Ingredients 600 gm (1/2 a full range chicken) 8 seedless red dates 2 pieces Dang Gui (angelica root) 2 pieces Bei Qi 15 gm Huai San 15 gm Dang Shen 20 gm Yuk Zhu 5 gm wolfberries (to add on after chicken is cooked) 2 Tbsp Shaoxing wine 1 Tbsp sesame oil 1/2 Tbsp seasalt 1 tsp light soya sauce Method Rub the chicken with seasalt and a bit of light soya sauce.   Place the chicken on 2 pieces of parchment paper. Wash the red dates, dang gui, bei qi, huai san, dang shen, yuk zhu and  spread them on the chicken.   Pour in the Shaoxing wine and sesame oil. Wrap the chicken and place it on a plate. Heat up a steamer and steam the chicken on boiling water for about 20 mins.,