There is no chicken in this recipe unless you count the chicken stock granules. The most famous chicken biscuit is known as Kampar Chicken Biscuit Kai Zai Paeng or 鸡仔饼. There are many variation of chicken biscuit. My favorite is the thin crunchy type.
The problem with my first bake of this cookie is that it turned out a little too hard to bite. In my next batched I added additional egg and increased the oil to one cup from the original recipe. I was hesitant about increasing the oil because too much can leave traces of oil on your finger when you touch it. I have tweaked the original ingredient to something a little less hard.
You may also have to keep watch on the timer because this cookie burns easily. My first batched turned out black because I left them five minutes longer.
As for the sesame seeds, black ones gives color to the cookie so whether black or white it is up to you to choose.
Ingredient A
2 cups flour
1 tsp baking powder
1/4 baking soda
1/2 tsp salt
1 tsp pepper
2 tsp five spice powder
80 gm sesame seeds
Ingredients B:
1 egg
2 pieces nam yee - mashed (red fermented beancurd)
2 drops dark soy sauce
1/2 cup oil
2 tbsp of sesame oil
1/2 tbsp minced garlic
160 gm candied winter melon strips (replace with 1/2 cup sugar if you do not have these)
1/2 cup Caster sugar
Method
Blend all mixture B together until liquid form.
Combine mixture B with mixture A until a dough is formed.
Leave to set for 10 minutes.
Roll into balls. Place balls on baking paper and flattened it.
Bake cookies at 170 C for 10 minutes until brown.
