Crispy Potato Chicken Pastry

Taste: Salty and fragrant; Cooking method: Baking; Time-consuming: Several hours; Difficulty: Advanced.

Detailed Steps for Making Crispy Potato Chicken Pastry

Put lard into flour and mix slightly (if you don’t like lard, you can use vegetable oil instead)

Pour warm water slowly while stirring with chopsticks until all the water is added and a wet dough is formed (do not knead with hands, it will be very sticky)

Cover the dough and let it rest. It’s winter now, so I stirred the dough at night and left it in the kitchen (without heating). I made the pastry in the morning. If it’s warm, it only needs to rest for 2-3 hours.

Heat the wok, pour in 70g vegetable oil and heat it up

Then pour in 120g flour and stir-fry until it turns light yellow (my phone’s camera color is a bit distorted, so you must observe the state yourself: stir-fry until it turns light yellow! If it’s too tender, it won’t be fragrant, and if it’s too old, it will be bitter), and let it cool.

Cut chicken breast into small pieces (not too small), add light soy sauce, dark soy sauce, salt, sugar, pepper and 10g vegetable oil, mix well and marinate for flavor

Chop ginger and spring onion

Cut potatoes (about 700g) into slightly smaller pieces than chicken (because the chicken will shrink when cooked), rinse with water to remove surface starch, drain and mix with 10g oil

Add potato pieces, chopped ginger and spring onion to the chicken and mix well

Stir the dough with chopsticks in one direction, and you can see that the dough is very soft and slightly sticky, but smooth and shaped

Spread a little vegetable oil on the cutting board, then pick up the dough with chopsticks and press it into a large rectangular dough with your hands (because you just spread oil on the cutting board with your hands, the dough will not stick to your hands)

Evenly spread the oil pastry on it and roll it up from top to bottom

Cut into 16 evenly sized pieces

Take one piece and stretch it gently with both hands

Pinch the two ends and fold them towards the middle

Press it flat into a pastry (if it’s sticky when you operate, put some oil on your hands, never sprinkle dry flour, remember!)

Pinch the mouth tightly (I folded it like a bun. Actually, it’s best to fold it like a glutinous rice ball, push the dough up with the tiger’s mouth and pinch it tightly, and pull off the excess dough.)

Put it in a non-stick pan and press it into a pastry (you can also use an electric pancake maker or a small fire to make it). After one side is colored, turn it over and brush the surface with oil

After both sides are colored and oiled, put them in a baking tray and bake them in a preheated oven at 190 degrees Celsius for 8 minutes

Bake until the surface is golden and both sides are bulging, then it’s cooked and ready to serve.

Enjoy, haha!