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Traditional Guangzhou Chicken Biscuits Recipe

Name: Traditional Guangzhou Chicken Biscuits Recipe
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: cantonese
Ingredients: candied pork fat; minced garlic; red fermented bean curd; Egg wash; five-spice powder; white pepper powder; Salt; sugar; crushed peanuts; melon seeds; olive kernels / almonds; All purpose flour

groups6 servingsspeedMediumcountertopsPrep: 480 minsskilletCook: 20 minsscheduleTotal: 500 minsoutdoor_grillBaked

Allergens:warningGlutenwarningEggswarningPeanutswarningTree nutswarningSesamewarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

circlePork fat needs to be candied with sugar and wine for 8 hours in advance8h

Preparation

00:06:22

warningStay safe

Wash hands thoroughly after handling raw pork fat to avoid cross-contamination.

In a large bowl, place 300g candied pork fat, 30g minced garlic, 50g red fermented bean curd, 5g five-spice, 5g white pepper, 5g salt, 100g sugar, 100g crushed peanuts, 100g melon seeds, 100g olive kernels, and 50g egg wash.

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Watch out

Pork fat must be candied with sugar and liquor for over 8 hours until translucent.

Ingredients:candied pork fat (300 g)minced garlic (30 g)red fermented bean curd (50 g)five-spice powder (5 g)white pepper powder (5 g)Salt (5 g)sugar (100 g)crushed peanuts (100 g)melon seeds (100 g)olive kernels / almonds (100 g)Egg wash (50 g)

Tools:mixing bowl

Active Cooking

00:06:24

Knead and mix all ingredients in the bowl by hand until fully combined and sticky.

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Watch out

Mix thoroughly, otherwise unequal distribution of garlic and nuts affects texture.

Ingredients:candied pork fat

Tools:mixing bowl

Active Cooking

00:06:25

Transfer the mixed filling onto a flat tray, press down firmly with hands into a rectangular slab about 1.5 cm thick.

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Watch out

Press filling slab firmly, otherwise it will crumble during cutting and baking.

Ingredients:candied pork fat

Tools:baking sheet

Active Cooking

00:06:28

Knead 700g flour into dough, dust with extra flour and roll into a thin sheet. Place the filling slab on top, fold dough to wrap, then roll with a rolling pin until snug.

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Watch out

Ensure dough sheet thickness is uniform, avoid air bubbles while wrapping.

Ingredients:All purpose flour (700 g)

Tools:rolling pin

Active Cooking

00:06:30

Use a knife to cut the wrapped dough into small 3x2 cm rectangular pieces. Arrange them neatly on a baking sheet with space between each piece.

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Watch out

Leave gaps between pieces on the tray, otherwise they will stick together when baked.

Ingredients:All purpose flour

Tools:baking sheetdough scraper

Active Cooking

00:06:33

Use a pastry brush to apply the remaining 20g egg wash evenly over the top surface of each raw biscuit.

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Watch out

Brush egg wash on top only, avoid dripping onto tray which causes burning.

Ingredients:Egg wash (20 g)

Tools:pastry brush

Active Cooking

00:06:34

warningStay safe

Wear oven mitts when removing hot baking tray to prevent burns from hot metal and hot oil.

Place baking tray in oven preheated to 210°C and bake for 15-20 minutes until grease oozes out from the base and pastries turn deep golden brown with rich aroma.

local_fire_departmentHigh heat 210°C, about 15-20 minutes

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Watch out

Bottom heat must be high enough to render fat out, low heat results in oily soggy biscuits.

Ingredients:candied pork fat

Tools:ovenoven mitts