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 Жыл бұрын
Very happy your husband likes it! Thanks for trying out the recipe
@kwwai4639 ай бұрын
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 😊 🙏
@PapaFungsKitchen9 ай бұрын
多謝你的支持
@itmustbemy3 жыл бұрын
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💕
@PapaFungsKitchen3 жыл бұрын
Awesome! Glad you liked it!
@cheungpakping54123 жыл бұрын
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!
@PapaFungsKitchen3 жыл бұрын
這個餅我好鐘意食,難得你都喜歡,謝謝你支持!
@kieukitchen4 жыл бұрын
OMG, thank you so much for sharing this recipe Papa Fung! You're awesome 👍
@Strangette2 жыл бұрын
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. 🙏💖💖
@PapaFungsKitchen2 жыл бұрын
Thanks for checking out the video
@kieukitchen4 жыл бұрын
I hope you reach 1,000-1 million subscribers soon. Good luck and stay safe!
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.😊
@PapaFungsKitchen3 жыл бұрын
Awesome! Thanks!
@eddiensw4 жыл бұрын
VERY High standard. Look forward to more Cantonese classics
@PapaFungsKitchen4 жыл бұрын
Thanks
@Jonnycoo3 жыл бұрын
我都要按個贊!一睇就知似乎係行家,做法相當正宗。
@PapaFungsKitchen3 жыл бұрын
多謝讚賞 莫非閣下也是行家乎?
@Jonnycoo3 жыл бұрын
@@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!
@suziedepingu4 жыл бұрын
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🙏🏻
@PapaFungsKitchen4 жыл бұрын
希望你試造後給我意見可以改進。
@klaro1864 Жыл бұрын
i love gai zai biang!!! going to make this soon!
@maggietu48593 жыл бұрын
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.
@PapaFungsKitchen3 жыл бұрын
Interesting, I will need to try that out too. Thanks for the suggestion!
@kieukitchen4 жыл бұрын
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!
@PapaFungsKitchen4 жыл бұрын
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.
@claralee17174 жыл бұрын
Thanks for sharing Papa Fung! Is it important to use a wire baking tray for this recipe? Where did you buy it from?
@PapaFungsKitchen4 жыл бұрын
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.
@on9holland7703 жыл бұрын
請問可以用玫瑰露或者廣東米酒代替vodka 嗎?
@PapaFungsKitchen3 жыл бұрын
祇要酒精濃度達到40度的都可以。
@susieleventis51263 жыл бұрын
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?
@PapaFungsKitchen3 жыл бұрын
I think it’s best for it to marinade for 2 weeks to get the proper texture.
@graceloh61583 жыл бұрын
Any substitutions for vodka? Tq
@PapaFungsKitchen3 жыл бұрын
I guess any alcohol with at least 40% alcohol content in it. I chose vodka since it’s not a fragrant alcohol.
@graceloh61583 жыл бұрын
@@PapaFungsKitchen Thks for ur prompt reply!
@PapaFungsKitchen3 жыл бұрын
No problem
@yanjunchen3 жыл бұрын
多谢🙏分享
@PapaFungsKitchen3 жыл бұрын
☺️
@carmelathen66773 жыл бұрын
We cannot get lye water here. Can I replace it or omit it? Thank you!
@PapaFungsKitchen3 жыл бұрын
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
What type of oven are you using to bake those cookie? The oven looks portable.
@PapaFungsKitchen4 жыл бұрын
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.
When alcholol is used in my Mother's recipes she says it's fine, can I eat this if I'm - 18
@PapaFungsKitchen3 жыл бұрын
Yes, it should be fine. The alcohol was mainly used for marinating.
@daoqiangjim56314 жыл бұрын
is it the soft one?
@PapaFungsKitchen4 жыл бұрын
This ones chewy
@joeyisreading4 жыл бұрын
Do you have a suggestion for a vegetarian substitution for the pork fat?
@PapaFungsKitchen4 жыл бұрын
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.