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'






Labels:

Comments

  1. WendyinKK January 16, 2012 at 12:55 PM

    wow! A kai chai peang that taste like chicken!

    ReplyDelete
  2. Sonia ~ Nasi Lemak LoverJanuary 16, 2012 at 4:21 PM

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

    ReplyDelete
  3. JeannieJanuary 16, 2012 at 11:56 PM

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

    ReplyDelete
  4. ann lowJanuary 17, 2012 at 9:10 AM

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

    ReplyDelete
  5. Sokehah cheahJanuary 18, 2012 at 1:57 PM

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

    ReplyDelete
  6. lenaJanuary 19, 2012 at 8:28 PM

    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. My Little SpaceJanuary 20, 2012 at 8:55 PM

    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. Biren @ Roti n RiceJanuary 20, 2012 at 10:27 PM

    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. Biren @ Roti n RiceJanuary 20, 2012 at 10:28 PM

    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. DmarieFebruary 4, 2012 at 8:11 PM

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

    ReplyDelete
  11. shazFebruary 6, 2012 at 8:07 PM

    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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more