How to Make The Nigerian Chin Chin

Introduction:

Nigerians invented the crispy deep-fried snack known as chin chin. Before the introduction of little chops, it served as the national Christmas snack and was also served at weddings in Nigeria. This recipe for Nigerian Chin Chin is very simple to make and demonstrates how to cut Nigerian Chin Chin quickly.

Nigerian Chin Chin ingredients:

Nigerian Chin Chin with a medium crunch can be made with the components listed below.

  • 8 cups (1 kilogram) of all-purpose flour, plain
  • One can of Peak Milk
  • 250g of butter
  • granulated sugar, half a cup
  • 2 tablespoons of nutmeg, ground
  • 2 eggs are available.
  • Water (only if absolutely essential)
  • Oil from plants (for frying)

Notes regarding the components

For Nigerian Chin Chin, only plain flour (all-purpose flour) should be used for optimal results. Use neither self-rising nor gluten-free flour.

Your Nigerian Chin Chin has a rich, creamy, yet crunchy texture thanks to Peak Milk.
Nutmeg is a need for the traditional flavor of Nigerian chinchin; otherwise, when you finish eating it, you’ll wonder what went wrong.
When frying Nigerian Chin Chin, only use flavorless and odorless vegetable oils, such as sunflower oil and the vegetable oils sold in Nigeria.
Only add the eggs if you want your Chin Chin to be softer; they are not required.

How to Quickly Trim a Nigerian Chin Chin

How to Quickly Trim a Nigerian Chin Chin

Directions:

  1. Into a large bowl, sift the flour.
  2. Mix in the ground nutmeg and granulated sugar.
  3. Scoops of margarine should be added. Then mix it thoroughly with the flour until it resembles crumbs.
  4. If you’re using eggs, crack them now and stir them thoroughly into the mixture in the bowl.
  5. Mix with a spatula after adding the peak milk. After that, manually knead the dough until a ball forms. Although it can seem dry as you mix it, resist the urge to add additional liquid because the amount in the bowl should be adequate. To mix it, you simply need a little arm strength. But if you really, truly can’t get it to come together into a dough, add a tiny bit of water at a time until it does.
  6. When finished, put a lid on the bowl and give the dough 15 minutes to rest.
  7. You’ll notice that the dough is softer after 15 minutes. Knead thoroughly.
  8. As demonstrated in the video below, roll out tiny pieces of dough and cut them with a knife or a pizza cutter. Nigerian Chin Chin shouldn’t be dusted with flour because doing so makes the oil froth when it’s being fried. You won’t need to dust the chin chin while cutting it if the chin chin was thoroughly blended.
  9. Set your stove to high heat and liberally pour vegetable oil into a deep pot. High heat is optimal for frying chin chin.
  10. Test the temperature of the oil as it warms up using one piece of raw chin chin. The slice of chin chin should sizzle and rise to the surface very instantly if the oil is hot enough.
  11. Once you are certain that the oil is hot enough, use both hands to carefully scoop some diced raw chin chin from the side of the pile and add it to the heated oil. Please don’t crawd them.
  12. As soon as possible, begin swirling with a metal spoon while shaking it side to side until all of the Chin Chin’s bits have separated.
  13. After that, stir the chin chin occasionally until it is the desired color. When you remove the Chin Chin from the oil, keep in mind that they will turn one shade darker.
  14. shovel contentedly into a sieve that has been lined with paper towels. The remainder of the uncooked, chopped chin chin is then fried in batches.
  15. Spread them out on a cold, hard surface covered with newspapers and paper towels after a while so they may totally cool off.
  16. Store in airtight containers after totally cooled. Put it on the counter in your kitchen, in the refrigerator, or in the freezer.

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