Chin-chin is a Nigerian snack that is made from a mix of flour, eggs , milk and sugar, cut out to fun shapes and sizes then deep fried in hot oil till golden brown, its a very delicious snack that is appealing to both young and old , this particular recipe is way better than the ones sold one the streets or in stores, and it will have you hooked at one bite.
There is a popular saying that chin-chin is chop one chop two , meaning that you cant stop at just one as it is such a yummy treat , there are different versions of this snack, you have the hard ones which i dont like, and of cos the soft ones that just melt in your mouth and taste so rich because of the milk and eggs which are added to the dough, and the recipe i will be sharing is the soft chin-chin .
11/2 cup all purpose flour
1/4 cup room temperature butter
1//2 cup full cream milk
1/4 cup sugar( more if you like)
1 teaspoon nutmeg( optional but highly recommended)
1 teaspoon baking powder
1 teaspoon vanilla extract
Once your mix is looking like bread crumbs, proceed to add all the wet ingredients( milk, egg, vanilla extract) give this a very good mix till you get a dough formed, if your dough is sticky add in flour in bits till its no longer sticky but not hard as that will give you very hard rock like chin-chin and if its too hard add more milk till you get a soft dough.
Next thing will be to knead your dough till it is smooth, just like in the picture below, this will require some hand work, just consider it as exercise for all the calories you will ingest while enjoying your chin-chin.
Once your dough is smooth and not sticky, cut into three parts and roll out one part , roll till its about 1 inch thick like you see in the picture , then cut the rolled out dough into stripes and then cut across to give you cute looking squares , repeat this process with all of your dough and set aside.
Next heat up about half a litre of vegetable oil in a deep sauce pan on medium heat for about 8 minutes, to see if your oil is ready ,just drop one of the cut out chin-chin into the oil, if it sizzles too fast then its too hot , but if it sizzles gently then your oil is ready, add in your cut out chin-chin , just enough to fill the sauce pan , but make sure to mot over crowd it, you can see the picture below for guide.
Deep fry until its golden brown, remove from hot oil and place in a paper towel to drain excess oil, serve on its own or with a drink and your chin-chin is ready, you can also store it in an air tight container and this can last put to a week but trust me with taste wont allow you keep it for that long.
I hope you try out this recipe and let me know in the comment section, also there is a full video on this recipe on my YouTube channel so check that out by clicking the YouTube icon on this Blog to take you straight to my YouTube channel. see you in my next post. Xoxo.