Traditional Phoenix Cookie (aka. Little Chicken Biscuit) Recipe (鷄仔餅) with Papa Fung

[@msorbit777]

Thank you Papa Fung! I tried your recipe and it turned out delicious! My husband can’t stop eating them and I had to set a daily limit for him or else I won’t make it again 😂

[@PapaFungsKitchen]

Very happy your husband likes it! Thanks for trying out the recipe

[@kwwai463]

睇你的片學到做美食，還學到做十分好用的工具，真是獲益良多 ❤ 多謝，多謝 😊 🙏

[@PapaFungsKitchen]

多謝你的支持

[@itmustbemy]

My mum made these for me using the exact same ratio of ingredients and they were so yummy that I couldn't stop eating!! Thanks for the perfect recipe Papa Fung💕

[@PapaFungsKitchen]

Awesome! Glad you liked it!

[@cheungpakping5412]

真是1睇就知正宗細時看到和食一模一樣。又清楚清晰很令人易記，多謝師父！

[@PapaFungsKitchen]

這個餅我好鐘意食，難得你都喜歡，謝謝你支持！

[@kieukitchen]

OMG, thank you so much for sharing this recipe Papa Fung! You're awesome 👍

[@Strangette]

Omg your channel is like a magic show. I don't know if I should be sad or happy 😅😂💖 it's a gentle reminder that I have grown up now. I have totally forgotten this snack... as I don't see it being sold anymore in major cities with real Chinatowns. Thank you for letting me remember. I also can't believe what was in this! I just ate them as a kid and loved them. I never questioned why they called it gai jai bang. I figured the chicken is somewhere inside. Never thought it's pork fat! Wow you just blew my mind. This looks labor intensive (for my level) but I hope to try one day Thank you for this pleasant stroll down memory lane. I hope my kids will like as I did. 🙏💖💖

[@PapaFungsKitchen]

Thanks for checking out the video

[@kieukitchen]

I hope you reach 1,000-1 million subscribers soon. Good luck and stay safe!

[@PapaFungsKitchen]

😊

[@kuenhingwong1517]

這個師傅教的細緻👍👍

[@lilychan3279]

一睇已經知道正宗，連裂開小小都靚過人！真係正宗到一個地步，我見有d平平整整，反而唔似⋯ 👍👍👍

[@PapaFungsKitchen]

你真係日行一善，我開心咗成日！謝謝你！

[@lilychan3279]

@@PapaFungsKitchen 絕對唔係客氣話，我成七十歳人，因為以前d雞仔餅真係咁嘅樣！同埋睇你做嘅過程，我都睇得好開心⋯因為而家對手做緊物理治療。不能用力搓粉，所以暫時唔可以做，好番一定試吓！你的視頻真係好正！我應該多謝你就真！祝你日日開心！

[@PapaFungsKitchen]

祝你早日康復！隨心所欲整餅又得做飽又得！現在最緊要健康快樂！我們共勉之。

[@susieleventis5126]

Papa Fung, Thank you so much for replying to my message, regarding the time to marinade the fat. I have looked at lots of other videos to make chicken biscuits. Yours is the best version👌❤❤❤ , looks exactly like when I was a kid living in Hong Kong.😊

[@PapaFungsKitchen]

Awesome! Thanks!

[@eddiensw]

VERY High standard. Look forward to more Cantonese classics

[@PapaFungsKitchen]

Thanks

[@Jonnycoo]

我都要按個贊！一睇就知似乎係行家，做法相當正宗。

[@PapaFungsKitchen]

多謝讚賞 莫非閣下也是行家乎？

[@Jonnycoo]

@@PapaFungsKitchen 是的，在老字號酒樓中餅部做過，四十幾年前了，祝频道越做越好！

[@suziedepingu]

呢個經典港式小吃，未食過，下次回港一定要試一下，食譜留著，下次玩玩！多謝分享🙏🏻

[@PapaFungsKitchen]

希望你試造後給我意見可以改進。

[@klaro1864]

i love gai zai biang!!! going to make this soon!

[@maggietu4859]

For those who don't want to wait 2 week for the pork fat. I suggest to use wind dry sausages or wind dry pork better texture less fat.

[@PapaFungsKitchen]

Interesting, I will need to try that out too. Thanks for the suggestion!

[@kieukitchen]

Question please: For the pork fat ingredients, why do we have marinade it in the fridge for 2 weeks to do this cookie? Also, can you make Vietnamese Bird Nest's Cake? Thank you!

[@PapaFungsKitchen]

The reason to marinade it for 2 weeks is so the pork will have a crunchy texture to it when you bite into it. If you don’t marinade it, it will be soft and chewy and will give an odd texture to the cookie.

[@claralee1717]

Thanks for sharing Papa Fung! Is it important to use a wire baking tray for this recipe? Where did you buy it from?

[@PapaFungsKitchen]

Hello, you can use a cookie tray as well. If you really want a wire tray, you can go to your local store in the baking department. A lot of people use that type of wire tray to bake potatoes.

[@on9holland770]

請問可以用玫瑰露或者廣東米酒代替vodka 嗎？

[@PapaFungsKitchen]

祇要酒精濃度達到40度的都可以。

[@susieleventis5126]

Papa Fung, Thank you so much for the chicken biscuits recipe. I love this biscuits since I was a little girl in Hong kong. I am now living in U.K. I will definitely make them. Can you put the marinade fat in the fridge for one week instead of 2?

[@PapaFungsKitchen]

I think it’s best for it to marinade for 2 weeks to get the proper texture.

[@graceloh6158]

Any substitutions for vodka? Tq

[@PapaFungsKitchen]

I guess any alcohol with at least 40% alcohol content in it. I chose vodka since it’s not a fragrant alcohol.

[@graceloh6158]

@@PapaFungsKitchen Thks for ur prompt reply!

[@PapaFungsKitchen]

No problem

[@yanjunchen]

多谢🙏分享

[@PapaFungsKitchen]

☺️

[@carmelathen6677]

We cannot get lye water here. Can I replace it or omit it? Thank you!

[@PapaFungsKitchen]

I think you can omit it. But I believe it will affect the colour and overall texture of the cookie if you skip that ingredient. There is no replacement for lye water

[@popopoon3524]

好鍾意呢款雞仔餅，而家揾唔到啦！

[@PapaFungsKitchen]

我都係喜愛這小食，所以跟大家分享，多謝你們支持。

[@weilingxu5173]

请问师傅，可以用转化糖浆代替麦芽糖吗？做面团的油是花生油还是其他植物油？混在馅里的油除了麻油还有花生油吗？谢谢🙏

[@PapaFungsKitchen]

用轉化糖漿一流只不過我懶，冇煮到，所以冇用做面团用花生油最好、其他也可以。餡料加麻油便可。

[@weilingxu5173]

@@PapaFungsKitchen 好的，谢谢师傅！

[@chanconnie9111]

你好！我做了幾次，雞仔餅的皮都不是我想要的那種口感！我是給老人家吃的，皮要比較軟熟，請問在餅皮的配方方面可以指導一下嗎？謝謝🙏

[@PapaFungsKitchen]

謝謝你多次嘗試，你可以試試新的份量如下：蜜糖70g 生油40ml 粉120g 梘水1tsp，相信皮會軟身些，但饀是以果仁為主，都是比較硬，不知道老人家有沒有問題，希望幫到你解決問題。

[@chanconnie9111]

@@PapaFungsKitchen 早晨！謝謝🌷

[@wanchan7275]

馮師傅，我昨天試整時「皮」有點乾/硬，要用九牛二虎之力才能分割及壓平，引致未能把餡完全包入皮內（因皮好易裂開），請問何解呢？還好能堅持做到底，成品好好味😅

[@PapaFungsKitchen]

的確麥芽糖的質地較硬，你可以用蜜糖代替，同時如果仍然覺得乾/硬的話，可以加多些少油，做得更𣈱順。

[@wanchan7275]

當我見到粉糰太硬已多加了油的份量了😅，那我下次轉用蜜糖試吓啦！🙏🏻🙏🏻🙏🏻

[@kieukitchen]

What type of oven are you using to bake those cookie? The oven looks portable.

[@PapaFungsKitchen]

I used a portable oven, since I’m not making a huge batch of it. I was able to bake everything in 2 trays. So there was no need to use the big oven. Either way, any oven will work in baking these.

[@xiaoyan4384]

冯师傅您好！谢谢分享！请问馅料里用炒熟糯米粉和生糯米粉有什么区别呢？谢谢您！

[@PapaFungsKitchen]

老實講我也不知道。因為學師時我還年輕，不太專注物料用途，只聽師父講我就做。但如今師父以香咗，不然、我會問問他

[@xiaoyan4384]

@@PapaFungsKitchen 谢谢您，冯师傅。那我也按照您的教法做，不能懒。谢谢您！

[@PapaFungsKitchen]

祝你成功👍

[@raidensingh1187]

When alcholol is used in my Mother's recipes she says it's fine, can I eat this if I'm - 18

[@PapaFungsKitchen]

Yes, it should be fine. The alcohol was mainly used for marinating.

[@daoqiangjim5631]

is it the soft one?

[@PapaFungsKitchen]

This ones chewy

[@joeyisreading]

Do you have a suggestion for a vegetarian substitution for the pork fat?

[@PapaFungsKitchen]

You can make it without the pork fat. The pork fat mainly acts as a texture element for this cookie. A lot of the flavour tones come from the red fermented bean curd. You can try adding a wider variety of nuts to replace the pork fat if you like.

[@maggietu4859]

May be rasin

[@maggietu4859]

Or sweet winter melon

[@chanconnie9111]

請問冰肉整多了，可以放入冰格下次用嗎？

[@PapaFungsKitchen]

冇問題，可以的。

[@chanconnie9111]

@@PapaFungsKitchen 唔該曬🌷

[@annemark2043]

Ĺove them

[@joeyc4122]

只放芝麻唔放其他nut得唔得？

[@PapaFungsKitchen]

基本上冇問題祇是太單調就唔好食，果仁你可以選擇你自己喜歡的品種。

[@eileenc7169]

請問師父可教做皮蛋酥嗎？

[@PapaFungsKitchen]

皮蛋酥的皮可以參考牛肉酥，祇需在水皮加些少糖，饀即是蓮蓉加皮蛋和少許醃𦍑即成。

[@jianhongbai8776]

请问用蜜糖代替麦芽糖效果哪个好

[@PapaFungsKitchen]

蜜糖容易做些，而麥芽糖效果較好。

[@popopoon3524]

👍👍👍

[@PapaFungsKitchen]

🙂🙃🙂

[@天惢]

希望出中英字幕，谢谢！

[@PapaFungsKitchen]

你可以在描述內往下拉在英文之後是中文，而口述有英文字幕，我們會改善，謝謝你的意見及支持。

[@天惢]

@@PapaFungsKitchen Thank you

[@helenliang9249]

背景音乐嘈到头都晕埋

[@PapaFungsKitchen]

謝謝你的意見，我們會改善這問題，希望你継續支持。

[@leechufnb]

嗰的皮過量硬啊全部都爆曬？9流好心你啦咁差就唔好放上網啦