Skip to main content

Savoury Chicken Crispies ~ CNY 2012




Sweet goodies are usually served to visitors during Chinese New Year and very rarely do we see anything that is savoury.  So for this year, I made something different ~ Savoury Chicken Crispies.  They taste delicious and family members do agree with me that this is something different from the norm and gave the thumbs up!









These savoury cookies have a slight tinge of chicken flavour and I'm sure they'll stand out amongst their sweetie counterparts during this festive season.

Recipe for Savoury Chicken Crispies


Ingredients
  • 1 cup/125 gm plain flour - sifted
  • 60 gm butter
  • 100 gm chicken flavoured potato chips - crushed
  • 1 egg yolk
  • 1 tsp chicken granules
  • 1/8  tsp salt
  • 2  Tbsp milk
  • Sesame seeds
  • 1 egg yolk + 1/8 tsp water to glaze
 Method
  1. Place the sifted flour, crushed chips, chicken granules and salt in the food processor bowl.  Add butter.  Pulse for 15 seconds or until fine and crumbly.
  2. Add in the egg yolk, process for 5 seconds or until mixture forms a soft dough. 
  3. Turn dough onto a lightly floured surface, knead for a while.
  4. Wrap up the dough with cling film and let chill in the fridge for 30 mins.
  5. Roll out dough to 1/4 inch thick in between 2 plastic sheets.
  6. Cut with a cookie cutter.  Arrange cookies on a parchment lined baking tray.
  7. Apply egg glaze and sprinkle on some sesame seeds.
  8. Bake in a preheated oven @ 180 deg C for about 10 mins.
  9. Makes  30 cookies.


I'm submitting this post to  Malaysian Muhibbah Monday.  Do check it out 'Here'






Comments

  1. wow! A kai chai peang that taste like chicken!

    ReplyDelete
  2. Wow, your cookies is so special, adding potato chips, this is new to me..

    ReplyDelete
  3. Something different, have not tried making a savory cookie yet, sounds delicious!

    ReplyDelete
  4. I've never tried this savory cookie before. Look good, I'm sure my hubby would love this.

    ReplyDelete
  5. Perhaps you may like to try it and see his response.

    ReplyDelete
  6. cheah, this is a brilliant idea using potato chips and chicken granules..must be so yum!! wishing you a very happy, healthy and prosperous new year! Gong Xi Fa Cai!

    ReplyDelete
  7. Whoa Cheah, you certainly making loads of cookies for your family this year. This looks awesome. Very crispy too!
    Hope you're going to have a great time.
    'gong xi fatt cai'
    Blessings
    Kristy

    ReplyDelete
  8. How interesting and creative! Reminds me of "kai chai peang". Have not eaten those in eons. Wishing you a very Happy and Prosperous New year!

    ReplyDelete
  9. How interesting and creative! Reminds me of "kai chai peang". Have not eaten those in eons. Wishing you a very Happy and Prosperous New Year!

    ReplyDelete
  10. oh, my, I think I'd love these...thanks for sharing!!

    ReplyDelete
  11. Hope you had a lovely New Year celebration. What an unusual way to make biscuits, great idea. I am a sucker for chips so I know I'll really like it :)

    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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc