Soft Chin Chin
Writer: Jordan Lane | My Rating: 3.3/5 | Site Rating: 4.5/5
Between cleats at the door and a math worksheet on the counter, Soft Chin Chin felt doable.
As it warmed, the kitchen smelled like brown butter and a caramel note. I resisted the urge to rush the heat, waiting for edges to color before moving anything.
It respected my time: chop, stir, bake—no precious pauses or extra bowls.
I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.
A spill happened, of course, but parchment took the hit, not my pan.
The flavor leaned safe; the kids ate it, which is its own victory.
I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.
It plays well with a simple rice side; the kids barely noticed the swap from fries.
Air fryer the next day gave it life; no sad sogginess.
Brushing the crust with garlic butter would help it carry the filling better.
People hunting soft chin chin recipe will appreciate that this doesn’t pretend to be fancy to taste good.
Fast doesn’t always mean great; tonight it was fast—and perfectly fine.
