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

No clue why they call it a chicken biscuit since there’s no chicken in it. It’s a sweet-savoury biscuit with marinated pork in it, along with a variety of nuts to give it a crunchy texture.

Timestamps:
0:00 Intro
0:20 Part 1: Prep (2 Weeks)
1:15 Part 2: Dough
2:05 Part 3: Filling
4:34 Part 4: Assembly
6:11 Finale

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PHOENIX COOKIE (AKA. LITTLE CHICKEN BISCUIT) RECIPE
This recipe makes around 25 biscuits.

[ INGREDIENTS ]
MARINATED PORK MIX (2 Weeks in Advance):
200g Pork Fat
Vodka (Enough to cover fat)
2tbsp Sugar

DOUGH:
180g Maltose or Honey
120ml Oil
300g Cake Flour
1tsp Lye Water

FILLING:
200g Marinated Pork Fat
100g Glutinous Rice Flour
2 Cubes Red Fermented Bean Curd with 1tbsp of sauce
2 Cloves Garlic
70g Peanuts
70g Almond
70g White Sesame
70g Walnut
70g Sugar
70ml Oil
1/4tsp White Pepper
1/4tsp 5 Spice Powder
Dash of Sesame Oil
Splash of Water
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[ DIRECTIONS ]
INGREDIENT PREP
1. Marinated Pork Mix (2 Weeks): Finely dice pork fat, then boil it until it is fully cooked. Strain it and set aside until cool. Add sugar to the fat and mix and then place it in a container and soak it in vodka for 2 weeks in the fridge.
2. Dough: Add oil into maltose and stir until combined, then add lye water and stir. Add cake flour into mixture and knead until dough-like. Cover and let it sit for 1 hour.
3. Filling: Finely dice garlic, set aside. Roast peanuts, almonds, white sesame, and walnuts, then crush it into small pieces when it is cool. Cook glutinous rice flour until light brown, set aside until cool. Crush the fermented bean curd cubes, set aside. Place all the crushed nuts and seeds, the garlic, the bean curd, the pork fat pieces and sugar and mix. Then add in oil, and give it a stir, followed by the cooked glutinous rice flour and continue mixing. If the mixture is dry, add a splash of water. Lastly, add a dash of sesame oil, mix and set aside in the fridge for 30mins.
4. After the filling mixture is harden, roll it into little balls and place it in the fridge for another 20 mins to set.
5. Take out the dough and divide it into even pieces (same amount as the number of balls of filling). Flatten the dough pieces into discs, set aside.

ASSEMBLY
1. Place filling ball in the middle of the cookie dough disc, wrap the dough around the filling, pinch to seal the biscuit then flatten it on the table to make the cookie.
2. Whisk an egg yolk to create an egg wash, brush it on the top of the biscuits and bake for 20 minutes at 340°F. Afterwards, broil for 1 minute at high heat (if you want more colour).
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鷄仔餅食譜
這食材制成二十五塊。

[ 食材 ]
預備
200g 肥豬肉
伏特加
2tbsp 糖

皮
180g 麥芽糖 或 蜜糖
120ml 油
300g 餅麵粉
1tsp 梘水

饀
200g 冰肉
100g 糯米粉
2 南乳加南乳汁一湯匙
二瓣蒜頭
70g 花生
70g 杏仁
70g 白芝麻
70g 合桃
70g 糖
70ml 油
1/4tsp 白胡椒粉
1/4tsp 五香粉
少許麻油
少許水

[ 制作 ]
1. 兩星期前預備: 將肥肉雪硬切細粒，放熱水中灼熟待涼透，放糖拌勻再放酒略浸過面即可，放雪櫃醃二星期即可。
2. 皮料: 將油混合麥芽糖搞勻加梘水拌勻，倒入麵粉中撈勻再搓壓至滑身，用保鮮膜覆蓋靜置一小時。
3. 先刴碎蒜頭置一旁，用白鑊分別炒香各式果仁待涼，同時炒糯米粉至微黃待涼，打碎各式杲仁待用，先壓蓉南乳混合所有碎果仁，蒜蓉，調味料，冰肉和糖，先搞勻再加油拌勻，隨著加糯米粉撤底搞勻，如覺乾身可加少許水，最後加少許麻油即可覆蓋保鮮膜放雪櫃約三十分鐘。
4. 取出饀料分成小球再放回雪櫃雪約二十分鐘。
5. 將粉糰分二份，分別搓成長條分成和饀料同等份量，將粉粒壓扁再用檊木棒碌成圓形粉皮待用。
6. 取饀料放粉皮中間，慢慢推高搯起收口，掐實收口免漏，成球形再輕壓成餅形即可。
7. 面掃上蛋漿放入已預熱340度的焗爐焗二十分鐘即可，如果要更金黃可以用面火焗一分鐘上色(如需要的話)。
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Music/Sound Credits:
Break Up (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3: https://amzn.to/2JzGHyt

Fujifilm XF80mm F2.8: https://amzn.to/2LeDPY3
Fujifilm XF 35mm F1.4: https://amzn.to/3o6vGU7
DJI Osmo 3: https://amzn.to/381oqTW
Vanguard Alta Pro 263AB Tripod: https://amzn.to/351SahF

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