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 😂
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. 🙏💖💖
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💕
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.😊
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.
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?
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!
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.
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.
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
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.
![[懷舊雞仔餅]](http://i.ytimg.com/vi/09CaoD1_cmE/mqdefault.jpg)
![[懷舊雞仔餅]](/img/tr.png)
![懷舊雞仔餅 - Crispy Chicken Biscuit (中文字幕) [粵語]](http://i.ytimg.com/vi/mV3qeTC8_sM/mqdefault.jpg)
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 😂
Very happy your husband likes it! Thanks for trying out the recipe
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. 🙏💖💖
Thanks for checking out the video
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💕
Awesome! Glad you liked it!
VERY High standard. Look forward to more Cantonese classics
Thanks
I hope you reach 1,000-1 million subscribers soon. Good luck and stay safe!
😊
OMG, thank you so much for sharing this recipe Papa Fung! You're awesome 👍
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 😊 🙏
多謝你的支持
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！
這個餅我好鐘意食，難得你都喜歡，謝謝你支持！
這個師傅教的細緻👍👍
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⋯ 👍👍👍
你真係日行一善，我開心咗成日！謝謝你！
@@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！
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。
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.😊
Awesome! Thanks!
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.
Interesting, I will need to try that out too. Thanks for the suggestion!
我都要按個贊！一睇就知似乎係行家，做法相當正宗。
多謝讚賞 莫非閣下也是行家乎？
@@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！
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🙏🏻
希望你試造後給我意見可以改進。
i love gai zai biang!!! going to make this soon!
Thanks for sharing Papa Fung! Is it important to use a wire baking tray for this recipe? Where did you buy it from?
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.
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?
I think it’s best for it to marinade for 2 weeks to get the proper texture.
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!
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.
好鍾意呢款雞仔餅，而家揾唔到啦！
我都係喜愛這小食，所以跟大家分享，多謝你們支持。
請問可以用玫瑰露或者廣東米酒代替vodka 嗎？
祇要酒精濃度達到40度的都可以。
What type of oven are you using to bake those cookie? The oven looks portable.
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.
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！
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
@@PapaFungsKitchen 谢谢您，冯师傅。那我也按照您的教法做，不能懒。谢谢您！
祝你成功👍
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🙏
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。
@@PapaFungsKitchen 好的，谢谢师傅！
多谢🙏分享
☺️
Any substitutions for vodka? Tq
I guess any alcohol with at least 40% alcohol content in it. I chose vodka since it’s not a fragrant alcohol.
@@PapaFungsKitchen
Thks for ur prompt reply!
No problem
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🙏
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。
@@PapaFungsKitchen 早晨！謝謝🌷
is it the soft one?
This ones chewy
We cannot get lye water here. Can I replace it or omit it? Thank you!
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
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😅
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。
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！🙏🏻🙏🏻🙏🏻
When alcholol is used in my Mother's recipes she says it's fine, can I eat this if I'm - 18
Yes, it should be fine. The alcohol was mainly used for marinating.
Do you have a suggestion for a vegetarian substitution for the pork fat?
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.
May be rasin
Or sweet winter melon
只放芝麻唔放其他nut得唔得？
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。
請問冰肉整多了，可以放入冰格下次用嗎？
冇問題，可以的。
@@PapaFungsKitchen 唔該曬🌷
请问用蜜糖代替麦芽糖效果哪个好
蜜糖容易做些，而麥芽糖效果較好。
請問師父可教做皮蛋酥嗎？
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。
希望出中英字幕，谢谢！
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。
@@PapaFungsKitchen Thank you
Ĺove them
👍👍👍
🙂🙃🙂
背景音乐嘈到头都晕埋
謝謝你的意見，我們會改善這問題，希望你継續支持。
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